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.)
ingredients
Salmon Sauce
***Do Ahead Potatoes
directions
Preheat oven to 425° F.
Half fill a large pot with cold water and bring to a boil.
Peel potatoes, wash and cut in half, placing in pot as you cut.
Once water is boiling, reduce heat to med-low.
In a small bowl combine soy sauce, mustard and honey.
Wash salmon under cold water, pat dry with paper towel.
Spray an oven proof pan with cooking spray. Place salmon in pan.
Pour sauce over salmon.
Scatter sesame seeds over salmon using your fingers.
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.
Cut grapefruit in half. Hollow out each half and place fruit in a bowl.
Wash and slice melon into small chunks and add to bowl.
Wash and slice strawberries adding to bowl as you cut.
Wash grapes and add to bowl.
Stir together and return to hollowed grapefruit halves.
Top with yogurt.
When a knife easily slides through a potato, turn heat off.
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.
Reserve half of the potato mixture for the Chipotle BBQ with Potato Cupcakes meal.