To make the skordalia, bring a large saucepan of water to the boil, add the potato, and cook for 10 minutes or until very soft. Drain thoroughly and mash until quite smooth. Stir in the garlic, lime juice, and milk into the potato, then gradually pour in the oil, mixing well with a wooden spoon.
To make the saffron and lime butter, melt the butter in a small saucepan, add the saffron and lime juice, and cook until the butter turns a nutty brown color. Remove from the heat.
Pat the salmon fillets dry. Heat the oil in a frying pan and cook the salmon, skin side down, over high heat for 2-3 minutes or until the skin is crisp and golden. Turn over and cook for another 2-3 minutes. Server the salmon on a bed of the skordalia, with the saffron and lime butter drizzled over the top. Garnish with lime zest and chervil leaves.
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|Serving Size: 1 Serving (410g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 536 (65%)|
|Amt Per Serving||% DV|
|Total Fat 59.5g||79 %|
|Saturated Fat 16.6g||83 %|
|Monounsaturated Fat 25.6g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 142.9mg||44 %|
|Sodium 221mg||8 %|
|Potassium 1336.4mg||35 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 23g|
|Protein 44.8g||64 %|
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Calories per serving: 820
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