blackened salmon with lima bean smashed potatoes
Recipes
Salmon
Blackened Salmon with Lima Bean Smashed Potatoes
Blackened salmon with a bold, spicy crust, served alongside creamy lima bean smashed potatoes. This hearty dish balances robust flavors with smooth, buttery textures for a satisfying and flavorful meal.
Ingredients
- 1 pound baby red-skinned potatoes, halved or quartered
- kosher salt
- 1 1/2 cups frozen baby lima beans (about 6 ounces), thawed
- 1/2 cup fat-free sour cream
- 2 tablespoons unsalted butter
- freshly ground black pepper
- 1 tablespoon paprika
- 2 teaspoons chopped fresh thyme
- 1 teaspoon cayenne pepper
- 4 skinless center-cut wild salmon fillets (about 4 ounces each)
- 1 tablespoon vegetable oil
- 3 scallions, sliced
- lime wedges, for serving
Directions
- Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
- Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.
- Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.
