Marry Me Salmon with Creamy Garlic Mashed Potatoes

Ingredients

⅘ lbs (400g) fresh salmon, cubed

1 tbsp olive oil

2 tsp paprika

1 tsp garlic powder

1 tsp seasoning salt (or fish seasoning)

1 tsp italian seasoning

1 tsp black pepper

1/4 cup white cooking wine

2 tbsp butter

5 garlic cloves, minced

1 tbsp neutral oil (I used avo)

1 shallot, minced

1/4 cup sun-dried tomatoes, chopped

1 tbsp sun-dried tomato oil (from the jar)

3/4 cup heavy cream (half & half works too), room temp

Fresh chopped parsley, for garnish

For the mashed potatoes:

3 pounds russet potatoes or Yukon gold

1/4 cup salted butter, melted

5 garlic cloves

3/4 cup milk or cream

salt, to taste

I ran out of space (😭) so I have pinned the instructions in the comment section! Or, you can comment “Recipe” and I’ll send you the full recipe card as a photo over DM.

Directions

1. Remove the skin from your salmon if applicable then cube the fillets into large bite-sized pieces

- think forkable, not finger food. Pat them dry (super important for browning), toss with olive oil, and coat them in paprika, garlic powder, seasoning salt, Italian seasoning, and black pepper.

Heat neutral oil in a large skillet over medium heat. Once hot, add the salmon cubes. Cook for about 4 minutes per side until golden and sizzling. Reduce heat to medium-low, toss in butter and garlic, and gently sauté for 2-3 minutes until fragrant.

Still using the same pan, deglaze with white cooking wine - scraping up the garlicky goodness stuck to the bottom. Add minced shallot and caramelize for 3-4 minutes, stirring often like it's your side hustle.

Add in chopped sun-dried tomatoes and a tablespoon of that flavorful oil from the jar. Let that mingle for 2 minutes, then slowly pour in the heavy cream. Stir and bring to a light simmer.

Reduce heat to low and let it thicken for 4-5 minutes.

5. Grab a plate and spoon down a generous bed of warm mashed potatoes. Place your salmon bites on top. Now ladle that luscious sun-dried tomato cream sauce right over the top, letting it drizzle into the potatoes. Finish with a sprinkle of fresh parsley if you're feeling fancy (or trying to make your situationship official).

For the mashed potatoes: peel then quarter the potatoes and place in a pot of cold salted water.

Add the garlic cloves and bring to a boil, cooking for around 15 minutes until fork-tender. Drain and set aside. In a new pot, heat the butter and milk/ cream together, bringing to a gentle simmer. If you have a ricer, use that to rice the boiled potatoes + garlic straight into the creamy butter pot. You can also simply add the potatoes & garlic cloves to the butter mixture then mash them with a masher. Once well-combined, turn the heat off.