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Apparently the main difference between potato purée and mashed potatoes is the f…

Apparently the main difference between potato purée and mashed potatoes is the former uses cream and the latter uses milk. Who knew. I tried out pan-frying the salmon this time and got an amazing crispy skin that is almost as good as the grill. Paired with a rosemary potato purée and some baked asparagus for a delicious meal. 🐟
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INGREDIENTS

Salmon:
2 6 oz skin-on salmon filets
1-2 tbsp olive oil
Salt & pepper
Sliced lemon

Potato Puree:
1 cup potatoes
2 cups vegetable/chicken broth
2 cups water
2-3 cloves crushed garlic
2 tbsp grated parmesan
½ tbsp fresh rosemary
1-2 tbsp butter
½ cup whipping cream
Salt & pepper

INSTRUCTIONS

Salmon:
Season salmon on all sides with salt and pepper. Heat a small-medium skillet to high. Add 1-2 tbsp of olive oil until the bottom of the pan is covered. Gently place salmon skin down in the pan. Cook for 6-8 minutes until the skin is crispy and carefully flip and cook for another 3 minutes. Remove from the pan and rest skin side up. Serve with lemon wedges.

Potato Puree:
Peal and coarsely chop potatoes. Boil potatoes in water and broth until cooked through, about 15 minutes depending on piece size. Drain and return to low heat. Add butter and mash potatoes until very smooth. Add whipping cream, parmesan, garlic, rosemary, salt and pepper and mix until cheese is melted and everything is incorporated. Spoon onto plates and serve immediately.

Enjoy! If you try this recipe take a photo and tag twinpineskitchen.
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