Fall is in the air! That means leaves changing colors, rustic colored clothing, pumpkin flavored everything, AND… comfort foods!!
Even as a young kid one of my favorite things about Thanksgiving was the mashed potatoes. I’d make a little “swimming pool” with mashed potatoes and gravy, and make one of my olives go for a dive (yes, I played with my food). Well, to this very day, mashed potatoes evoke warm, comforting memories. This Salmon Smothered with mashed potatoes is not only comfort foot, but it brings together two of my favorite foods (not to mention the pork dust sprinkled on top). Give it a try, and prepare to be comforted!
This Primal Dish is also Whole30 compliant!
- 3/4 pound Yukon Gold potatoes (about 3 medium sized)
- 2 tablespoon ghee (divided)
- 1/2 cup onion, diced
- 1/2-3/4 cup (to desired consistency) unsweetened almond milk (or coconut milk)
- 1 teaspoon fresh parsley, finely chopped (or 1/2 teaspoon dried)
- Salt & pepper, to taste
- 1/2 teaspoon olive oil, to grease baking dish
- 3/4 lb salmon filet or salmon steaks (fresh, about one inch thick)
- salt and pepper, to taste
- 1/4 cup Pork Dust
- 1/2 teaspoon parsley for garnish
- Peel, then quarter potatoes (for faster cooking). Add potatoes to a pot of salted water, and boil until fork tender (about 20 minutes).
- While potatoes are cooking, saute the onions: add 1 tablespoon of ghee to pan on medium heat; once heated, add onions. Cook onions until translucent (about 3 minutes). Set aside.
- Once potatoes are cooked through, drain the water, and mash potatoes. Add in almond milk, and mash to a spreadable consistency. Add in sauteed onions, a tablespoon of ghee, parsley, salt & pepper, and combine.
- Grease a medium sized (10X7 or similar) casserole dish with olive oil. Preheat oven to 375. It may be necessary to cut salmon to fit into casserole dish. Place pieces of salmon so that casserole bottom is covered as much as possible. Sprinkle salt and pepper evenly over salmon.
- Spread herbed mashed potatoes evenly over salmon. Top with pork dust (optional). Bake for 20 minutes at 375. Garnish with parsley before serving.