Mains
Garlic & Herb Buttery Mash with Salmon & Lemon Butter Sauce
Prep 30 mins. /Cook 35 mins.
serves 4
Easy
Garlic & Herb Buttery Mash with Salmon & Lemon Butter Sauce
Ingredients
Method
Garlic & Herb Buttery Mash
- Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20 - 25 minutes or until fork tender.
- Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter.
- Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter.
Seared Salmon
- Pat salmon fillets dry and season with salt and pepper.
- Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3 - 4 minutes. Turn over and cook for a further 2 - 3 minutes or until done to your liking. Transfer to a tray and keep warm.
Lemon Butter Sauce
- Melt 50g of the butter in a pan over medium heat.
- Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest.
- Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes.
More Tips
- Choose a potato that’s good for mashing, such as Sebago or Desiree.
- Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam.
- For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.
- Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to restore the silky smooth texture.
- For the lemon butter sauce, always use low heat while incorporating the butter. Avoid a hard boil to ensure the sauce doesn’t split.
- Use any green herbs you have on hand, such as parsley or chervil.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.