Salmon with Mashed Potatoes, Asparagus & Balsamic Reduction
Serving
1 person
Time
40 mins
Difficulty
intermediateINGREDIENTS
• 1 Ideal Fish Salmon Fillet
• 2 Idaho Potatoes
• ½ Cup Cream
• 1/4 Cup Butter
• 8 Asparagus
• 1 Cup Balsamic Vinegar
• 2 Tbsp Honey
• 2 Plums
DIRECTIONS
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Peel and dice the potatoes into half-inch cubes. Then, cook in boiling water with salt until soft and tender. Once they are ready, put them in a large bowl and mash.
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Heat the cream with butter until melted. Add the mixture to the mash and whisk together, adding salt to taste.
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Blanch the asparagus in boiling water for 4 minutes or until tender.
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Cook the salmon in a non-stick pan.
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Mix the balsamic, honey, and plumbs (cut in half) in a pot. Cook at low fire until the mix is reduced to half.
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Sautée the asparagus in a pan with olive oil, butter, and salt.
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Serve and enjoy.
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