Herb-Infused Salmon with Kale-Leek Ranch Mashed Potatoes

And a LIVE cooking event for you!

Happy Thursday! 

We’re making salmon and mashed potatoes in an instant pot this week. At the SAME time. I know. It sounds wild. But we live on the edge here. 

As always, I’m giving you an abundance of substitutions and shortcuts below, as well as a normal cooking method, too. For those of you who like to live by the rules. 

I hope you’re loving that aspect of the recipes here on Substack. The notes and tips are far more detailed than I’ve been able to do in my books (page count and space!) and on social media. I love giving you the store-bought shortcuts and make-ahead and substitution advice. I’ve included a lot of that in my newest cookbook Make It Easy too that’s out this September!

First, a few housekeeping items before we dive into our instant pots! 

We are officially 8 weeks into this new adventure, and there are NINE brand new recipes and a handful of tutorial videos you may have missed! If you haven’t upgraded yet, it’s not too late. Just tap the button below and each and every recipe, video, post, and chat from the archives will unlock for you!

Here are a few highlights from the past two months:

• We tested ten batches of Grain-Free Pound Cake!

• We added a new family favorite to the dinner rotation with my Instant Pot Chicken Pesto Penne (gluten and dairy-free).

• We helped Bekah H decide what to make for her small group with Celiac disease.

• I shared my journey of 4.33 years on Entyvio for my Ulcerative Colitis.

You may have also missed our new, private CHAT area and live Q&A. We’ll be doing another one soon, so if you haven’t upgraded yet - don’t miss out! 

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LIVE cooking class anyone?

My FREE Meal Prep Master Class will be held on Zoom on May 6th (with a replay option if you can’t attend live.) Registration is free, but is required to attend and get the replay link, so tap below and save your seat. And be sure to tell your friends!

I’ll be hosting a few fun giveaways, answering all your questions, and giving you two new recipes from my upcoming cookbook Make It Easy! I can’t wait to see you there!

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One Pot Wonder

I have an old salmon recipe from Meals Made Simple that has a coconut milk-based dill sauce on top and has always been a reader favorite. With 3 kids in sports and a full-time job, I am always looking for ways to simplify and update some of my old favorite recipes, and this is one of them! 

I had been wanting to test out cooking salmon, or any protein really, with the side dish at the same time in the Instant Pot. I love the idea of a meal that is truly made in one pot and one that doesn’t require different cooking times - ie cooking the potatoes first and then adding the protein towards the end to avoid overcooking it. 

Using baby Yukon gold potatoes and a thicker cut of salmon ensures that both are cooked evenly and at the same time. If your potatoes are on the larger side, quarter or half them so they’re tender when the timer is up. You can also use sweet potatoes here or even cauliflower. 

We love salmon, but I’m giving you advice below the recipe for variations! 

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So many fish in the sea

If you don’t like salmon, or you just want to make this a few times a month so you need a little protein mix-up, I’ve got you covered! You can use other types of fish such as trout, cod, or jumbo shrimp for seafood lovers.

Just be sure to use thick filets or large shrimp so they don’t overcook. And if you aren’t a fish lover, you can use boneless skinless chicken breast, thinly sliced into two cutlets, or small boneless skinless chicken thighs for a poultry option.

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Ranch dressing for days

This ranch dressing is beyond delicious! You can use it again this week in my Bacon, Ranch, and Squash Noodles, Buffalo Wings with Ranch Dipping Sauce, or my Buffalo Chicken Spaghetti Squash Pasta. It is really worth the effort to chop the herbs and make the version, but, if you are short on time, Tessemae’s is the closest substitute I have found!

xo,

Danielle

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• Green Goddess Cobb Salad with Crispy Chicken Skin Croutons

• Grain-Free Pound Cake

• Gluten-free Brookies

• Roasted Garlic and Wild Mushroom Alfredo Pasta (dairy and grain-free!)

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• Tropical Chia Pudding Bowl

• Samoa Cookie Bars

• Chocolate Protein Pudding

• Slow Cooker Stuffed Peppers

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Herb-infused Salmon with Kale-Leek Ranch Mashed Potatoes

Serves: 4

TOOLS

6 quart Instant Pot with a steaming rack or Dutch Oven

Chefs Knife

Potato Masher

INGREDIENTS

• 1 1/2 pounds baby Yukon Gold potatoes, with skin on (cut in half if large)

• 3/4 cup chicken or vegetable broth

• 2 tablespoons ghee

• 2 tablespoons chopped chives

• 1 pound salmon filets, skin on

• 1 leek, washed well and thinly sliced

• 4 cloves garlic, whole

• Salt and pepper to taste

• 2 cups mixed greens (spinach, kale, or Swiss chard), chopped

• 1/4 cup dairy-free ranch dressing

METHOD:

Place the Yukon Gold potatoes, thinly sliced leek, and whole garlic cloves into the base of a 6-quart electric pressure cooker (Instant Pot). Pour the chicken or vegetable broth into the bottom of the pot. Place a steaming rack over the potatoes, leeks, and garlic.

Mix the ghee and chives together in a bowl. Spread the ghee-chive mixture evenly over the tops of the salmon filets. Arrange the salmon filets skin side down on top of the steaming rack, tucking the thin tail end under itself to ensure even cooking. Season the entire pot generously with salt and pepper. 

Secure the lid and set the Instant Pot to manual high mode with a timer for 3 minutes. Once the timer has gone off, do a quick (or manual) pressure release. Remove the salmon and steam rack and set aside.

Pour 2 tablespoons of dairy-free ranch dressing into the potatoes, garlic and leeks mixture, and mash with the remaining liquid in the pot until creamy, but still a bit chunky. Stir in the chopped greens and cook on saute mode until wilted about 2 minutes. Season the mashed potatoes with salt and pepper to taste.

Serve the salmon and potato mixture hot, drizzled with the remaining 2 tablespoons of dairy-free ranch dressing if desired. 

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SUBSTITUTIONS

Potatoes

• Use baby red potatoes or peeled and cubed sweet potatoes. Large cauliflower florets will also work.

Salmon

• Use other types of fish such as trout, cod, or jumbo shrimp for seafood lovers. Just be sure to use thick filets or large shrimp so they don’t overcook. Alternatively, you can use boneless skinless chicken breast, thinly sliced into two cutlets or small boneless skinless chicken thighs for a poultry option. Increase the cook time to 5 minutes for poultry.

Leek

• Replace the leek with sliced onions or shallots for a similar flavor profile in the mashed potatoes.

Ghee

• For dairy-free, use olive oil or a dairy-free butter like Miyokos. 

OTHER NOTES

Salmon and Potato Sizes Are Important

• Opt for a thicker, center cut of wild salmon so this cooks evenly and doesn’t overcook. Also be sure to leave the skin on, so it stays intact as you cook it. If you have a tail-end (the thinner end of the salmon filet), tuck it under to create a thicker piece for more even cooking.

• I used baby Yukon, which cook more quickly than Russets or larger Yukon. If you find that your potatoes aren’t “mashable” when you remove your salmon, just put the lid back on and set your machine to high pressure for 1 to 2 more minutes longer. Manually release the pressure, then mash!

Stove Top Instructions

• Quarter the potatoes into 1-inch size chunks. In a large pot or Dutch oven, layer quartered Yukon Gold potatoes, leeks, and whole garlic cloves, then pour chicken or vegetable broth over them. Place a steaming rack over top, then place salmon fillets skin side down on top of the potatoes, spread with a mixture of ghee, chives, salt, and pepper. Cover and cook over medium-high heat for 10-12 minutes until salmon is cooked through and potatoes are tender. Remove salmon and set aside. Mash potatoes and leeks with dairy-free ranch dressing, then stir in chopped greens until wilted. Serve the salmon and potato mixture hot, drizzled with remaining ranch dressing and garnished with chopped chives if desired.

STORE-BOUGHT SHORTCUTS

Ranch

• Tessamae’s Dairy-Free Ranch or CocoJune Dill Labneh

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MAKE IT AHEAD

• Seafood is always best eaten right away, but the salmon in this dish does refrigerate well for up to 2 days. Reheat gently in a warm oven. 

• The potatoes will keep and reheat for up to 5 days. 

• See this video for my make-ahead tips for my dairy-free Ranch Dressing. 

PREP IT AHEAD  

Prep the Potatoes and Leeks

• Wash the Yukon Gold potatoes and thinly slice the leek. Store both submerged in water in an airtight container in the refrigerator until ready to use.

Prepare the Ghee Herb Spread

• Mix the chopped chives, minced garlic, salt, and pepper with ghee for the herb spread ahead of time. Store it in a sealed container in the refrigerator until ready to spread on the salmon filets, or up to 7 days.

Marinate the Salmon

• Marinate the salmon fillets in the ghee herb spread mixture for up to 24 hours before cooking. This will enhance the flavor of the salmon and reduce prep time when you’re ready to cook.

Prep the Greens

• Wash and chop the mixed greens (spinach, kale, or Swiss chard) in advance. Store them in a sealed container lined with paper towels in the refrigerator until ready to use.

Herb Infused Salmon With Kale Leek Ranch Mashed Potatoes

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