Panang Curry Salmon with Rosemary Garlic Mashed Potatoes


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has been dreary, cold and wet.  The most comforting food to me is mashed potatoes, which is by far my favorite side dish.  The beauty with mashed potatoes is that it compliments almost every type of entree.  Peel, chop and boil the potatoes until soft – I used red potatoes.

What else is on my “these are a few of my favorite things” list?  Panang curry.  I mixed panang curry with butter and rubbed it on the salmon and laid that side down to brown.  I added more butter for browning.  However, I’m no Paula Deen.  I used about 2 tablespoons in total.


Once the salmon has browned, I poured in one can of coconut milk and let the salmon finish cooking in the broth.  Panang curry paste (if you are like me and use it) is very potent.  I allowed the panang curry that I had rubbed on the salmon to infuse the coconut broth.  I found this spicy enough for my taste, but if you like it extra spicy add more curry!


While the salmon finishes cooking through, smash the potatoes with milk, rosemary, garlic, and parmesan cheese.  I cook with my eye and always use what looks about the right amount for my preference.  Mashed potatoes are impossible to mess up so be adventurous.  When you cook with good ingredients, it’s hard to make a bad product.  However, if you are not an avid chef, look up some mashed potato recipes to gauge what should be the average amount.


I served the coconut broth over the salmon to help cut the spiciness of the panang curry.


And I ate my dinner by the Christmas tree 🙂



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