ISO recipes using potatoes and seafood

[emily]

Clearly, I've been procrastinating planning my V-day dinner. But hey, I'm a teacher, I've got other things (60 of them) to think about. My BF LOVES potatoes. Seriously, it's a bizarre addiction. Now normally, I'd call it a no brainer and make some sort of filet with baked or roasted potatoes. However, he won't eat any red meat but is quite fond of seafood.

Anyone have any knock out recipes that pair the two? I've been uninspired by what I've seen thus far, which is mainly lots of chowders and soups. (FWIW, I detest potato in soup, blech!)

TIA!

Emily

[cocoa'smom]

Does he like fish? Epicurious has an awesome recipe: Cedar Planked Salmon with Maple Glaze and Mustard Mashed Potatoes. Here's the link http://www.epicurious.com/recipes/recipe_views/views/14473?id=14473 and I'll post it here. Its delicious and easy. The Mustard Mashed Potatoes are a must. You don't have to use a cedar plank - I've made it with one and just on a baking pan and both are great.

Cedar Planked Salmon with Maple Glaze

1 cup pure maple syrup
2 tablespoons finely grated peeled fresh gingerroot
4 tablespoons fresh lemon juice
3 tablespoons soy sauce
1 1/2 teaspoons minced garlic
an untreated cedar plank (about 17 by 101/2 inches; if desired
a 2 1/2-pound center-cut salmon fillet with skin
greens from 1 bunch scallions
Accompaniment: Mustard Mashed Potatoes

In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)

Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.

Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.

In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.

Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.

Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.

Serves 6.
Gourmet
November 1997

Mustard Mashed Potatoes
3 pounds Yukon Gold potatoes

1 1/2 cups milk
3/4 stick (6 tablespoons) unsalted butter
3 tablespoons whole-grain or coarse-grain mustard

In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, 35 to 45 minutes. While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted. Remove pan from heat and keep milk mixture warm, covered.
In a colander drain potatoes and cool just until they can be handled. Peel potatoes, transferring to a large bowl. Add mustard, salt and pepper to taste, and three fourths hot milk mixture and with a potato masher mash potatoes until smooth, adding more milk mixture if necessary to make them creamy. (Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.)

Serves 6.
Gourmet

[SaucyChef]

I would probably do a "steak"-ish fish dish and serve w/ a side of spuds. There's a restaurant here that we go to sometimes and they serve this amazing salmon dish. It's got a dry rub of ground coriander and a mix of herbs, then is grilled, topped with this *amazing* cilantro cream (basically a thinned sour cream base with lots of chopped cilantro, some parsley, salt and pepper). They always serve it with smashed potatoes or roasted red potatoes. I know CL has a lot of really impressive salmon recipes, as well.

Good luck with your dinner! I just finished my menu about an hour ago... :o

[emily]

Glad I'm not the only one doing last minute planning :o

I wish I liked the flavor of cooked salmon, I had considered doing some sort of wasabi mashed potatoes, I just can't get myself to like the flavor of cooked salmon - give it to me any other way and I'll scarf it down but cooked, well, eh.

I found this Scallop Salad (http://www.epicurious.com/recipes/recipe_views/views/5349) that I may try. Maybe I'll do some sort of other fish "steak" as suggested with roasted potatoes.

Or maybe I'll just forget about his potato-love for one night and do a clam linguini which is what I really want :D