Grilled Salmon Served on Mashed Potatoes with Cilantro Oil

What I like about this dish is that the flavors all work so well together. Grilling salmon has always been my favorite way to cook salmon. The addition of the cilantro oil takes the dish to the next level and I would highly recommend making this dish for your next dinner party.



Ingredients:
2 8oz salmon filets
2 large russet potato's
1/2 cup 1% milk
1 tablespoon butter
Salt and pepper
1 cup canola oil
1 cup packed cilantro
1/2 romaine lettuce leaf

Preparation: Cilantro Oil

Add the canola oil, cilantro and romaine lettuce to a small blender and blend for 5 minutes. Take the mixture and pour into and small fine mesh strainer. Let the mixture drain into a small bowl while you prepare the rest of the dish. You should end up with a couple of tablespoons of clear green cilantro infused oil.

Preparation: Potato

Peel the russet potatoes, cut into pieces and boil for 15 to 20 minutes until completely cooked, no lumps. Remove the water and use a potato masher and mix until creamy smooth. Stir the milk, butter, salt and pepper to the potatoes. Cover the potatoes and set a side while  you cook the salmon.

Preparation: Salmon

Preheat a stove top grill pan to medium high. I use the stove top grill pan from Scanpan, see image. Brush a little olive oil on each piece of salmon and cook skin side up on the grill for 3 minutes. After 3 minutes turn the salmon 45 degrees and cook another 3 minutes. After the second 3 minutes of cooking, turn the fish over so the skin side is down and finish cooking, about 6 minutes. When cooking is complete, remove the salmon from the grill pan leaving the cooked skin behind. 




Scanpan Stove Top Grill

To plate, place a helping of the mashed potato's on a plate. Top the potato's with the salmon and drizzle a teaspoon of the cilantro oil over the salmon and on the plate. Serve the dish with your choice of vegetable.

Side Dish Suggestion:
Sautéed Asparagus