Smothered Salmon Salisbury Steak
Cajun spiced salmon patties with no breadcrumbs served on top of creamy smashed parsley garlic baby Dutch potatoes with no milk topped with sauteed green beans and a fresh savory tomato mushroom onion sauce.
Servings 2
Calories: 670.21kcal
Ingredients
Salmon Patties
- 12 ounces salmon fillets skinless
- 1 tablespoon cajun spice blend
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Baby Dutch Smashed Potatoes
- 11 ounces of Baby Dutch Yellow Potatoes rinsed
- 3 garlic cloves garlic pressed or minced
- 1 tablespoon olive oil
- ¼ cup low-sodium vegetable broth
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoon parsley chopped fine
Sautéed Green Beans
- 4 ounces of green beans tips removed
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Tomato Mushroom Sauce
- ½ medium onion sliced
- 5 ounces cremini mushrooms sliced thin
- 1 garlic clove minced or garlic pressed
- 1 ½ cups Campari tomatoes quartered
- 1 tablespoon tomatoes paste
- ½ teaspoon dried thyme leaves
- 1 red Thai chili pepper
- ¼ cup white wine
- ¼ cup low-sodium vegetable broth
Equipment
- Parchment Paper
- Medium Saucepan
- Holding Dish
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make Salmon Patties: In a food processor, chop salmon finely. Combine and season with cajun spice, salt, and pepper. Then, divide the salmon mixture into two portions of 6 ounces.
- Place each portion on a piece of parchment paper, and form two flat 4-inch patties. Then, place parchment patties on a sheet pan and put them in the freezer to slightly harden and keep their form. Begin the potatoes.
- Cook the Potatoes: In a medium saucepan, add potatoes, water, and salt. Cover the pot, and bring to a boil. Cook potatoes until tender, about 15 to 20 minutes. Once cooked, you will remove them from the heat, drain out the water, keep the potatoes in the pot, and set aside covered on the stove to stay warm. While the potatoes cook, begin the preparation of the green beans.
- Saute the Green Beans: Add water filled halfway in a medium saute pan. Season with salt, cover, and bring to a boil. When the water is boiling, add the green beans and cook for 1 minute.
- Remove green beans from the pan into a warming dish and place them next to the stove. Discard the water from the pan and put it back on the stove.
- Reduce the heat to medium-medium for the saute pan. Then add the oil and heat. Once the oil is hot, add the green beans, season with salt and pepper, and saute for one minute.
- Remove the green beans from the pan into its holding tray next to the stove. Then, remove bits from the pan with a spatula or paper towel.
- Add fresh oil to the pan and heat on medium-high heat. Then, once the oil is almost smoking, add the salmon from the freezer and peel the parchment paper off.
- Reduce the heat to medium-low and sear salmon on both sides for 2 to 3 minutes. Remove from the pan into a holding dish, placing it next to the stove.
- Make the Sauce: Increase the heat to medium-medium for saute pan. Then add and combine the onions and mushroom with oil in the pan. Season with salt, and let it sit in the pan to brown for 2 to 3 minutes.
- Stir the mixture and let it sit for another 2 to 3 minutes.
- Add the minced garlic and cook for another two minutes, stirring occasionally to prevent burning. Then add the tomato paste, tomatoes, thyme, and red pepper. Keep mixing with the onions and mushroom until the tomato paste has broken down, covering the mushroom mixture.
- Cook for five minutes to break down the fresh tomatoes, stirring occasionally to prevent burning. Then add the white wine and let it cook down for 1 minute.
- Add the vegetable broth, and let the sauce simmer on medium-medium heat on the back burner to allow the sauce to reduce. And begin the preparation of the smashed potatoes.
- Make the Smashed Potatoes: Remove the warm potatoes from the pot and put them into a holding dish. Then heat that pot on medium-medium heat and add the oil.
- Once the oil is hot, add the garlic and cook for 1 minute, stirring frequently. Then, add the potatoes back with vegetable broth, salt, and pepper and bring to a boil.
- Once it starts to boil, immediately remove it from the heat and smash the potatoes into liquid. Then add the parsley to the potatoes and stir vigorously for 20 seconds to make it more creamy. Get ready for plate up.
- Check the tomato sauce for salt content and add to your preference.
- To plate up: Plate up the smashed potatoes first, place the salmon on top, green beans next, then top with the tomato mushroom sauce on top and around the bottom of the plate. You can garnish with extra chopped parsley on top. Serve immediately.
Video
Notes
Quick Salmon Pattie Idea
- Find already-made salmon patties. I've used Trader Joe's Salmon Patties.
- Try any baby potatoes.
- But for best results, try fingerling or baby Yukon golds for a creamy texture.
- Try baby sweet potatoes for a creamy texture if you like sweet potatoes.
- Red bliss potatoes hold better when boiling and are more enjoyed whole or quarter tossed in salt, pepper, garlic cooked in olive oil, and fresh herbs.
- Baby russets would be too dry when mashed; they are better for baking.
- For larger potatoes, try medium Yukon gold potatoes.
- They look like large cherry tomatoes and have a slightly sweeter taste with a less acidic taste.
- I personally use two macho peppers for one Thai chili pepper.
- You can also try using ¼ teaspoon of hot red pepper flakes.
- Using a white wine like Sauvignon Blanc would be a great choice. In addition, make sure the wine is something you would want to drink. They make the best cooing wines.
- You can add some Worcestershire sauce.
- To store in the refrigerator, you can place the salmon patty, mushroom mixture, mashed potatoes, and green beans in a shallow 2-inch pan to cool down quickly.
- Then store in an airtight container.
- The meal will last up to two to three days.
- First, follow the refrigeration process mentioned above.
- Then you can place it in the freezer in a labeled, airtight container.
- However, I do not recommend freezing the green beans.
- Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
- I suggest heating the tomato mushroom sauce and the potatoes slowly in a saucepan on low heat, covering it with a lid with a small amount of broth added, and occasionally stirring to prevent sticking to the bottom of the pan.
- For the salmon, slowly bring it up to heat in a saute pan or heat in the oven or air fryer.
- For the green beans, you can heat them in a saute pan covered with a small amount of broth or water.
- Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
- Heat on a plate with all ingredients separated to ensure they all get heated for two minutes with a small amount of broth mixture into the potatoes and tomato mushroom sauce. Use a microwave cover, stirring the dish content every minute until it is hot.
Nutrition
Calories: 670.21kcal | Carbohydrates: 50.31g | Protein: 42.42g | Fat: 32.76g | Saturated Fat: 4.81g | Cholesterol: 93.56mg | Sodium: 977.34mg | Fiber: 10.93g | Sugar: 7.32g
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