Enjoy the flavors of a stuffed baked potato with this dish, but with the velvety smoothness of mashed potatoes. These creamy spuds are topped with baked salmon, farm-fresh kale, grated Parmesan cheese and crunchy bacon.
This meal makes a beautiful presentation on the plate when entertaining guests, and also makes an elegant appetizer with smaller portions served in martini glasses.
You could even make a mashed potato bar and let guests select from these topping and others, like pulled pork, roasted broccoli and smoked gouda.
1 pound salmon filet, cut into 4 pieces
1 teaspoon dried oregano
½ teaspoon salt, divided
½ teaspoon ground white pepper, divided
4 medium potatoes
1 tablespoon butter
¼ cup skim or low-fat milk
1 tablespoon olive oil
1 medium bunch kale
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked and crumbled
1. Preheat oven to 375 degrees Fahrenheit. Season salmon with oregano, ⅛ teaspoon salt and pepper and place in a baking dish. Zest and juice lemon, drizzling both evenly on top of salmon. Cook for 15 to 20 minutes, until salmon is cooked through.
2. Leaving the skin on the potatoes, scrub well and cut into 2-inch pieces. Add potatoes in a large pot and add enough water to cover. Bring to a boil. Reduce heat to medium and cook for about 20 minutes, until fork tender.
3. Drain potatoes and return to the pot. Add butter, milk, ¼ teaspoon salt and pepper and mash to combine. With a hand mixer, blend until velvety smooth.
4. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and 2 tablespoons water. Sauté for 4 to 5, until wilted. Season with ⅛ teaspoon salt and pepper.
5. Scoop the mashed potatoes onto four plates and top each with equal amounts of sautéed kale. Remove skin from salmon and add a slice on top of potatoes and kale. Sprinkle with Parmesan cheese and bacon crumbles, and serve.
Note: The potatoes can be made the day before for a fast weeknight meal. You may need to add a splash of milk when reheating.