RobinBenzle.com Recipes
Salmon Chanted Evening
GoneFishing

Wine and Orange poached salmon with toasted pecans on a bed of spicy mashed potatoes.


Ingredients:

3 large Russet potatoes, peeled and chunked

3 tablespoons butter, room temperature

3 tablespoons milk

1/2 teaspoon EACH:

     Black pepper

     Cayenne pepper

     Granulated garlic

     Dried oregano

     Salt

1 salmon fillet, about 2 pounds

1/2 cup white wine

1/2 cup orange juice

2 tablespoons butter

1 cup pecans, coarsely chopped

1/4 teaspoon salt

1 medium tomato, diced


Recipe:

Make mashed potatoes:  Boil potato chunks until tender, about 15 minutes.  Drain, return to saucepan and immediately add butter and milk.  Mash with an electric mixer.  Fold in spices.  Set aside.

Preheat oven to 450 degrees F.  Place salmon in a roasting pan on a little olive oil.  Drizzle a little more oil on top.  Pour wine and orange juice over and roasted about 12 - 15 minutes, or until done (no need to turn).

In a small skillet, melt butter and saute pecans along with salt until lightly browned.  When salmon is almost done, rewarm potatoes on very low heat.

To assemble:  Spread mashed potatoes on a large platter.  Top with salmon fillet (I do it with two spatulas) and sprinkle nuts all over the top.  Sprinkle tomato all over.  Serves 4 - 6.