Salmon with Mashed Potatoes, Asparagus & Balsamic Reduction
• 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
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.
Heat the cream with butter until melted. Add the mixture to the mash and whisk together, adding salt to taste.
Blanch the asparagus in boiling water for 4 minutes or until tender.
Cook the salmon in a non-stick pan.
Mix the balsamic, honey, and plumbs (cut in half) in a pot. Cook at low fire until the mix is reduced to half.
Sautée the asparagus in a pan with olive oil, butter, and salt.
Serve and enjoy.
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