Salmon Skewers With Smashed Potatoes Recipes

SALMON SKEWERS WITH SMASHED POTATOES

Salmon Skewers with Smashed Potatoes image

Fish is kid-friendly when threaded onto skewers. You can substitute any meaty, firm-fleshed fish or peeled and deveined shrimp for the salmon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 50m

Number Of Ingredients 7

Ingredients

1 1/2 pounds waxy potatoes
Coarse salt and ground pepper
1 1/2 pounds skinless salmon fillet, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
3 tablespoons honey
3 cups baby spinach (2 ounces)
2 tablespoons unsalted butter

Steps:

Heat broiler, with rack in top position. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes.
Meanwhile, thread 3 pieces salmon onto each of eight 6-inch wooden skewers. Place skewers in a single layer on a foil-lined rimmed baking sheet. Brush salmon with oil and season with salt and pepper. Fold foil over exposed areas of skewers to prevent burning.
Broil salmon until opaque throughout, about 6 minutes, flipping once. Remove from oven and drizzle with honey.
Drain potatoes. While still hot, gently smash each potato with the back of a spoon to flatten slightly and place, along with spinach and butter, in a large bowl. Season with salt and pepper, then toss to combine. Serve salmon skewers with potatoes and spinach.

Nutrition Facts : Calories 576 g, Fat 25 g, Fiber 4 g, Protein 42 g

BLACKENED SALMON WITH LIMA BEAN SMASHED POTATOES

Blackened Salmon with Lima Bean Smashed Potatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound baby red-skinned potatoes, halved or quartered
Kosher salt
1 1/2 cups frozen baby lima beans (about 6 ounces), thawed
1/2 cup fat-free sour cream
2 tablespoons unsalted butter
Freshly ground black pepper
1 tablespoon paprika
2 teaspoons chopped fresh thyme
1 teaspoon cayenne pepper
4 skinless center-cut wild salmon fillets (about 4 ounces each)
1 tablespoon vegetable oil
3 scallions, sliced
Lime wedges, for serving

Steps:

Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.

Nutrition Facts : Calories 423 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 69 milligrams, Sodium 736 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 32 grams

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