Salmon with Aligot and Broccoli

Ingredients

• 4 fillets salmon fillets
• 1.5 lb potatoes
• 1 head broccoli
• 1.5 cups shredded Gruyère cheese
• ½ cup heavy cream
• 2 tbsp butter
• 2 tbsp olive oil
• ¼ cup fresh parsley

Instructions

1. 1

   Peel and chop the 1.5 lb potatoes into 1-inch chunks. Place in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15 minutes.

2. 2

   While potatoes cook, cut the 1 head broccoli into florets. Steam or boil in salted water until bright green and crisp-tender, about 4 minutes. Drain and set aside.

3. 3

   Drain the potatoes and return to the pot. Add the 2 tbsp butter and 0.5 cup heavy cream, then mash until smooth. Stir in the 1.5 cups Gruyère cheese until melted and stretchy. Keep warm over low heat.

4. 4

   Pat the 4 salmon fillets dry and season with salt and pepper. Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook until golden and crispy, about 4 minutes.

5. 5

   Flip the salmon and cook until the flesh flakes easily with a fork, about 3-4 more minutes. Remove from skillet and rest for 2 minutes.

6. 6

   Finely chop the 0.25 cup parsley and mix with 2 tbsp olive oil and a pinch of salt to make a quick herb sauce.

7. 7

   Serve the salmon over a bed of aligot with broccoli on the side, drizzled with the herb sauce.

Tools you’ll need

• large pot
• skillet
• steamer basket or colander
• potato masher
• knife and cutting board

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