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Cookbook

 

Salmon with Olive Oil-Mashed Potatoes
and Sauce Niçoise

1995

Serves 6

Traci Des Jardins, Chef/Owner, Jardiniere, Mijita

Salmon with Olive Oil-Mashed Potatoes  

Traci Des Jardins first visited De Gustibus as sous chef to Joachim Splichal. It was apparent to all of us that she was very talented and would go far. And, then, voila! She became one of the very few female chefs to gain national recognition in the competitive San Francisco restaurant scene at Rubicon, the star-studded restaurant owned by Drew Nieporent, Robert De Niro, and Robin Williams (among others). California cuisine was her forte—great local products, simply prepared, with just a hint of classic French technique.

In this recipe Traci used the very common and healthful salmon but created a beautiful and exciting dish with French accents. Olive Oil-Mashed Potatoes were another take on the clean, fresh, California approach to dining.

Six 6-ounce skin-on salmon filets
Coarse salt and freshly ground pepper to taste
Olive Oil-Mashed Potatoes (recipe below)
Sauce Niçoise

Preheat and oil the grill.

Season the salmon with salt and pepper to taste. Place, skin side down, on the preheated grill and grill, turning once, for about 6 minutes, or until the skin is crisp and the fish is cooked to medium-rare.

Spoon equal portions of the potatoes in the center of each of six dinner plates. Place a piece of salmon on top of the potatoes on each plate and spoon some sauce around the potatoes. Serve immediately.

 

Olive Oil-Mashed Potatoes

6 russet potatoes, peeled and cut into chunks
1/2 cup extra-virgin olive oil, plus more to taste
Coarse salt and freshly ground pepper to taste
3 tablespoons chopped fresh flat-leaf parsley

Place the potatoes in a medium saucepan with enough cold, salted water to cover by 1 inch. Bring to a boil over high heat, lower the heat, and simmer for about 12 minutes, or until tender but not mushy. Remove from the heat and drain well.

Transfer the potatoes to the bowl of an electric mixer fitted with the paddle attachment. Add the olive oil, season with salt and pepper to taste, and beat at medium speed until fairly smooth. The potatoes may be prepared up to this point a few hours before serving. When ready to serve, put the potatoes in a baking dish, cover, and reheat in a preheated 400 degree F oven for about 10 minutes, or until hot.

Before serving, beat in a little additional olive oil to moisten. Taste and, if necessary, season with additional salt and pepper. Fold in the parsley and serve very hot.

 

Buy the Book!

 

from:
Cooking at De Gustibus
Celebrating 25 Years of Culinary Innovation

by Arlene Feltman Sailhac
Stewart, Tabori & Chang
Hardcover; 256 Pages
250 Photographs; 100 Recipes
$40.00 [$56.00 Canada]
ISBN: 1-58479-459-3
Recipe reprinted by permission.

 

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