Herb-Infused Salmon with Kale-Leek Ranch Mashed Potatoes
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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!
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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.
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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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
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.
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
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.
This. Was. Amazing. My husband and I now want these potatoes all the time. Such a great easy one pot meal! Loved this!!!
Seriously Danielle. Seriously. This meal is going to be a game changer in my weekly rotation. I try to cook fish once a week but man I am tired some nights and just would rather order out. My health and whether or not I function in the world is deeply dependent on my diet (hashimotos disease) and you have made such a difference in my ability to cook healthy meals that don’t mess with my dietary restrictions and they keep getting even easier and better!