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Dessert First, with Sesame-Crusted Salmon and Sour Cream Mashed Potatoes

Dessert First, with Sesame-Crusted Salmon and Sour Cream Mashed Potatoes
PREP TIME
20 min
COOK TIME
25 min
YIELDS
6 servings

This makes 2 recipes (It is best to have these done ahead of time but if you forgot, I’ve added the step in. Remember this is a double batch of potatoes to make the potato cupcakes later in the week.)

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Ingredients

Salmon Sauce

2
Tbsp 2 tbsp soy sauce
2
tsp 2 tsp mustard
2
Tbsp 2 tbsp liquid honey
6
fillets 6 salmon filets, boneless skinless (approx 4 oz or 125 g each)
Paper towels
Cooking spray
Prepared sauce
½
cup ½ cup toasted sesame seeds
3 3
grapefruit
1
bunch 1 bunch red seedless grapes
8 8
strawberries
1 1
melon of choice
French vanilla yogurt

***Do Ahead Potatoes

Water
10
large large baker potatoes
½
cup cup sour cream, low-fat
½
cup cup milk
2
Tbsp 2 tbsp butter
4
tsp 4 tsp prepared garlic (in a jar)
1
tsp 1 tsp pepper
2
tsp 2 tsp parsley flakes
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Directions

Step 1

Preheat oven to 425° F.

Step 2

Half fill a large pot with cold water and bring to a boil.

Step 3

Peel potatoes, wash and cut in half, placing in pot as you cut.

Step 4

Once water is boiling, reduce heat to med-low.

Step 5
Step 6

In a small bowl combine soy sauce, mustard and honey.

Step 7

Wash salmon under cold water, pat dry with paper towel.

Step 8

Spray an oven proof pan with cooking spray. Place salmon in pan.

Step 9

Pour sauce over salmon.

Step 10

Scatter sesame seeds over salmon using your fingers.

Step 11

Place salmon in preheated oven for 11 minutes, or until cooked through. If salmon is really thick you may need to cook a little longer.

Step 12
Step 13

Cut grapefruit in half. Hollow out each half and place fruit in a bowl.

Step 14

Wash and slice melon into small chunks and add to bowl.

Step 15

Wash and slice strawberries adding to bowl as you cut.

Step 16

Wash grapes and add to bowl.

Step 17

Stir together and return to hollowed grapefruit halves.

Step 18

Top with yogurt.

Step 19

When a knife easily slides through a potato, turn heat off.

Step 20

Drain water from potato pot and whip in the following ingredients; sour cream, milk, butter, garlic, pepper, and parsley. I like to whip my potatoes with an electric beater.

Step 21

Reserve half of the potato mixture for the Chipotle BBQ with Potato Cupcakes meal.

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