Food photography has always been my thing. Not in a professional way, obviously, but over the years I often documented meals when we traveled. Then I would get home post-vacation and wonder why in the world I was keeping photos of meals I’d enjoyed, and get rid of them, especially in the pre-digital era.
What I’ve missed out on are not beautiful photos of pretty or unique meals, but the inspiration that these meals can offer. And memories as well.
Case in point, in 2012 my husband and I landed in Edinborough before beginning a magical 3-week trip around Scotland. That first night, in Edinborough, we chose a restaurant after I’d perused many menus, and this was my dinner.
It was grilled salmon over an lovely mash of potatoes served over pesto. It was exquisite. Somehow, even though this photo is terrible, I kept it.
If you haven’t been to Scotland, it’s everything and more than you expect. The scenery, the people, the history, the food. The seafood!
So there’s nothing especially unique about this meal, but it’s fabulous!
Salmon with Mediterranean-Inspired Potato Mash and Pesto Sauce
2 medium peeled starchy potatoes
4 ounces butter, cut into four pieces
1/4 cup heavy cream, or more if necessary
1 teaspoon garlic powder
1 1/2 ounces chopped Kalamata olives, or to taste
1 ounce chopped sun-dried tomatoes, or to taste
1 tablespoon chopped fresh parsley
1 teaspoon butter
1 teaspoon olive oil
2 uniform filets of salmon
Garlic pepper or pepper
2 ounces pesto
2 ounces milk
Cut each potato into somewhat uniform pieces and place in boiling salted water to cook. When tender, drain in a colander, then immediately place in a large bowl. Add the butter and let melt. Then stir in the cream, garlic, salt and pepper, and mash the potato mixture. Add more cream if the mixture is stiff. Cover and set aside. (I used a very good garlic and herb butter.)
Heat a large skillet over medium-high heat. Add the 2 filets and cook until some good browning occurs. Turn the filets over and reduce the heat to allow cooking on the other side. Cover the skillet with a lid to ensure that the salmon cooks though. Remove the skin from the filets while they’re in the skillet so you can season both sides with salt and pepper and brown under the skin. Keep warm.
To prepare the sauce simply mix the pesto with milk until the sauce is smooth.
To serve, divide the sauce on each of 2 plates. Using a ring mold, form 2 cylinders of potato mash and place each on the sauce.
Place the salmon filets to the side.
If desired, top with fresh chopped parsley and/or basil.
The combination is just wonderful!
You can place an amount of pesto on the plate and warm it, instead of the creamy pesto sauce. It’s whatever you prefer.