Spanish Salmon with Creamy Potatoes | Seriously GOOD 30 Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Cut the peeled, washed potatoes into 3/4 inch (2 cm) pieces, put them in a stock pot, cover with water by 1/2 inch (1.25 cm), season generously with sea salt and heat on high.
2. Make the garlic mayo: in a bowl, finely grate 2 garlic cloves into the mayonnaise, add 1 tsp lemon juice and 1 tbsp olive oil, season with sea salt and black pepper, and whisk well.
3. Make the garlic and parsley sauce: pound 2 roughly chopped garlic cloves with a pinch of sea salt in a mortar to a paste, then mix in 2 tbsp chopped parsley and 2 tbsp olive oil.
4. About 15 minutes after the potatoes start heating, check them with a toothpick; when it goes in easily with some resistance, they are ready. Drain in a colander and let cool.
5. Heat a non-stick frying pan over medium heat.
6. Pat the salmon fillets dry on paper towels, drizzle with a little olive oil, rub it over, and season one side with salt and pepper.
7. Place the salmon seasoned side down in the hot pan and cook 2–3 minutes per side, until just cooked through.
8. Once the potatoes are cool enough to handle, toss them with the garlic mayo in a large bowl, divide among serving dishes, top each with a salmon fillet and spoon the garlic and parsley sauce over.

Summarized from Spain on a Fork's video. Watch it for the details.

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