Teaching my self how to cook part 4 シ

Ingredients

• 2 large Russet Potatoes (peeled and cut into 1‑inch cubes)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 0.25 cup Heavy Whipping Cream (room temperature)
• 1 lb Salmon Fillet (skin removed, cut into bite‑size pieces)
• 3 Tbsp Olive Oil (divided: 1 Tbsp for seasoning salmon, 2 Tbsp for pan‑frying)
• 2 Tbsp Honey (prefer raw or light honey)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 1 bunch Asparagus (trimmed, spears separated)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Potatoes

   Rinse the potatoes under cold water, peel them, and cut into 1‑inch cubes.

   Time: PT5M

2. Boil Potatoes

   Place the cubed potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until fork‑tender.

   Time: PT10M

   Temperature: boiling

3. Prep Salmon

   Pat the salmon dry with paper towels, remove the skin if still attached, and cut the flesh into bite‑size pieces.

   Time: PT5M

4. Season Salmon

   Place salmon bites in a mixing bowl, drizzle 1 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat.

   Time: PT2M

5. Pan‑Fry Salmon Bites

   Heat 2 Tbsp olive oil in a medium skillet over medium‑high heat. Add salmon bites in a single layer and cook 2‑3 minutes per side until golden and just cooked through.

   Time: PT5M

   Temperature: medium-high

6. Mash Potatoes

   Drain the boiled potatoes, return them to the pot, add butter, heavy cream, a pinch of salt and pepper, and mash until smooth and creamy.

   Time: PT5M

7. Make Honey‑Garlic‑Lemon Sauce

   In a small bowl whisk together minced garlic, honey, and lemon juice until smooth.

   Time: PT2M

8. Glaze Salmon

   Return the cooked salmon bites to the skillet, pour the honey‑garlic‑lemon sauce over them, and toss gently for 1‑2 minutes until the glaze coats the pieces.

   Time: PT2M

   Temperature: medium

9. Prepare Asparagus

   Trim the woody ends off the asparagus spears, toss with a drizzle of olive oil, salt, and pepper.

   Time: PT3M

10. Sauté Asparagus

    In the same skillet (or a clean one), add a little olive oil over medium heat and sauté the asparagus for 4‑5 minutes, turning occasionally, until bright green and crisp‑tender.

    Time: PT5M

    Temperature: medium

11. Plate and Serve

    Spoon a generous mound of garlic cream mashed potatoes onto each plate, arrange honey‑glazed salmon bites on top, and place sautéed asparagus on the side. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

4g