Salmon on Skordalia with Saffron and Lime Butter

There are many versions of Skrdalia, a Greek dish based on bread or potatoes, olive oil, and garlic. Here it forms a bed for salmon with a zesty butter sauce. Mash the potatoes with a potatoe masher, a food processor will produce a gluey texture.

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Name: Salmon on Skordalia with Saffron and Lime Butter
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: Skordalia; 500 grams Potatoes peeled and diced; 3 cloves Garlic finely chopped; 2 tablespoons Lime juice; 1/2 cup Milk; 2/3 cup Extra virgin olive oil; Saffron and Lime Butter; 1/4 cup Butter; 1 pinch Saffron Threads; 2 tablespoons Lime Juice; Salmon; 800 grams Salmon filets equal sized fillets; 2 tablespoons Extra virgin olive oil; 1 tablespoons Lime zest to garnish

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INGREDIENTS

Skordalia
500 grams Potatoes ; peeled and diced
3 cloves Garlic ; finely chopped
2 tablespoons Lime juice
1/2 cup Milk
2/3 cup Extra virgin olive oil
Saffron and Lime Butter
1/4 cup Butter
1 pinch Saffron Threads
2 tablespoons Lime Juice
Salmon
800 grams Salmon filets ; equal sized fillets
2 tablespoons Extra virgin olive oil
1 tablespoons Lime zest ; to garnish

Servings

INSTRUCTIONS

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.

NOTES

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Salmon on Skordalia with Saffron and Lime Butter

Skordalia 
500 grams Potatoes peeled and diced
3 cloves Garlic finely chopped
2 tablespoons Lime juice 
1/2 cup Milk 
2/3 cup Extra virgin olive oil 
  Saffron and Lime Butter 
1/4 cup Butter 
1 pinch  Saffron Threads 
2 tablespoons Lime Juice 
  Salmon 
800 grams Salmon filets equal sized fillets
2 tablespoons Extra virgin olive oil 
1 tablespoons Lime zest to garnish

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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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 4 Servings

Calories: 820
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 820

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