myfoodbook with Western Star

Step 1

Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender

Step 2

Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter

Step 3

Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter

Step 4

Pat salmon fillets dry and season with salt and pepper

Step 5

Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3-4 minutes. Turn over and cook for a further 2-3 minutes or until done to your liking. Transfer to a tray and keep warm

Step 6

Melt 50g of the butter in a pan over medium heat

Step 7

Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest

Step 8

Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes

Step 9

Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender

Step 10

Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter

Step 11

Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter

Step 12

Pat salmon fillets dry and season with salt and pepper

Step 13

Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3-4 minutes. Turn over and cook for a further 2-3 minutes or until done to your liking. Transfer to a tray and keep warm

Step 14

Melt 50g of the butter in a pan over medium heat

Step 15

Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest

Step 16

Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes