Atlantic Salmon Dill and Asparagus with Chardonnay
Join us on this weeks episode of Ballgowns and Booze as Elouise, Carl and Katherine cook a delicious Atlantic Salmon with mashed potato and dill and pair this with Verwoods Chardonnay.
Salmon is part of the Salmonidae family, like trout. It takes its name from the Latin “Salmo” which means “Jump”. This name was given to it in view of the show jumping that the salmon do during their recovery from the rivers. Until the 18th century, salmon was the most consumed fish in Europe
The real genius responsible for the invention of mashed potatoes is none other than Antoine-Augustin Parmentier, French nutritionist and pharmacist employed by the French army in the 18th century. It was when he realized that the soldiers were leaving behind the usual food offered to them (potatoes morning, noon and evening day after day) that Parmentier set out to find new ways of presenting potatoes.
3 pounds baking potatoes, peeled, cut into 1-inch pieces
Salt and pepper-
4 6-oz. salmon fillets, about 1 1/4 inches thick each
1 tablespoon olive oil
1 cup sour cream-
1/2 cup milk
1/4 cup finely chopped fresh dill
How to Make it
Preheat oven to 400°F. Place potatoes in a large pot, cover with water and add 1 Tbsp. salt. Bring to a boil and cook until potatoes are tender, about 10 to 15 minutes.
While potatoes are cooking, line a baking sheet with heavy-duty aluminium foil. Place salmon fillets on foil, skin side down. Brush with oil and sprinkle with salt and pepper. Roast until just opaque in centre, 14 to 16 minutes. Remove from oven and loosely tent with foil to keep warm.
Drain potatoes and return to pot. Mash over low heat until smooth. Stir in sour cream, milk and dill. Season with salt and pepper to taste. Serve immediately with salmon.