NEW: Tarragon Salmon & Potato Puree

Recipe Directions

1. Place the yukon gold potatoes (a) on a cutting board. Slice each potato into 3 smaller pieces. (We suggest keeping the skins on the potatoes since they are nutrient rich, however you can peel them if you prefer). Add the potatoes to a saucepot and cover with fresh cold water. Put the pot on the stove over medium-high heat. Bring up to a simmer and then turn the heat down to medium or medium-low to maintain a simmer. Simmer for 12 minutes.
2. After 12 minutes, poke the potatoes with a fork. They should be soft and start to break apart. (If not, cook for another 2-3 minutes and check again.) Pour the cooked potatoes into a strainer in your sink. Allow the water to completely drain. Add the cream and butter (b) to the same pot that you used to cook the potatoes. Season with a generous pinch of salt and pepper. Put the pot on the stove over medium-low heat and cook for 1 minute, stirring while the butter melts. Add the potatoes back to the pot and crush with the back of a fork. Mix with the cream and butter and cook for a few minutes until the potatoes are warm. Cover with foil and set aside while you cook the fish.
3. Use scissors to cut open the package of salmon (c) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan.
4. Place the salmon in the pan. Add the haricots verts, shallots and tomatoes (d) around the salmon. Season the vegetables with a pinch of salt and pepper. Cook for 3 and 1/2 minutes, stirring only the vegetables occasionally, leaving the fish to sear.
5. While the salmon and vegetables are cooking, pour the lemon herb butter & stock (e) into a small saucepot. Warm over medium heat, stirring occasionally.
6. When the salmon has seared for 3 and 1/2 minutes, use a spatula to flip the fish over. Cook the fish and vegetables for another minute. (If you are preparing 4+ servings, cook for 2 minutes).
7. Spoon the potato puree on to your serving plates. Place the salmon and vegetables on top. Spoon the warm lemon herb butter sauce over everything.