This recipe will show you how to make the prefectly grilled salmon with a side of delicious garlic mashed potatoes. It is an elegant dish that will impress your guests and satisgy your cravings.
Asian Grilled Salmon Filet With Smashed Garlic Yukon Gold Potatoes and Sautéed Fresh Corn
SERVING: 2 People
TIME: 50 min
COOKING TIME: 40 min
- 1 lb. Potatoes
- 9 oz. Salmon
- 【 Marinade The Salmon 】
- 1 tsp Garlic, minced
- 3 tbsp Soy sauce
- 2 tbsp Dijon mustard
- 6 tbsp Olive oil
- 【 For The Corn 】
- 1 tbsp Butter
- 2 cob Corn
- 1 tsp Salt
- ¼ tsp Ground black pepper
- 2 tbsp Roasted peppers
- 1 tsp Chives
- 【ㅤ Bake The Potatoes ㅤ】
- 2½ tbsp Olive oil, divided
- ½ tsp Garlic powder
- ½ tsp Salt
- 【ㅤ Pan-grill The Salmon ㅤ】
- 1 tsp Olive oil
Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender.
Whisk【Marinade】in a small bowl.
Drizzle ½ of the marinade onto the salmon and allow to sit for 10 minutes.
Remove the husks and silk from the corn then cut off the kernels as close to the cob as possible.
Melt the butter in a large, heavy sauté pan over medium-low heat.
Add the corn, salt, and pepper and sauté, uncovered, for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste for salt and pepper.
Strain the potatoes and let them cool slightly.
Add roasted peppers to the corn and mix well, set aside. and add chives.
Preheat the oven to 450°F/232°C.
Brush a baking sheet with 1½ olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece.
Sprinkle the potatoes with salt, pepper, and garlic powder. Drizzle the remaining 1 tbsp olive oil over the potatoes.
Place the salmon skin-side down on the hot grill, discard the marinade the fish was sitting in. Grill for 5 minutes per side.
Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy.
Assemble all together in a plate.