Blackened Salmon with Lima Bean Smashed Potatoes

4.9(9)

by Food Network Kitchen·published 2016-11-16

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

423 kcal

Ingredients (13)

serves

1 pound baby red-skinned potatoes, halved or quarteredpotato
Kosher saltsalt
1 1/2 cups frozen baby lima beans (about 6 ounces), thawed
1/2 cup fat-free sour creamcream
2 tablespoons unsalted butterbutter
Freshly ground black pepperpepper
1 tablespoon paprikapaprika
2 teaspoons chopped fresh thymethyme
1 teaspoon cayenne pepperpepper
4 skinless center-cut wild salmon fillets (about 4 ounces each)
1 tablespoon vegetable oilvegetable-oil
3 scallions, slicedscallion
Lime wedges, for servinglime

Instructions (3 steps)

01Put the potatoes in a saucepan; cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat to medium and simmer 8 minutes. Add the lima beans; simmer until the potatoes are fork-tender, 4 minutes. Reserve 1/4 cup cooking water, then drain and return to the pot. Add the sour cream, 1 tablespoon butter and the reserved cooking water. Season with salt and pepper and smash.
02

Combine the paprika, thyme, cayenne and 1 teaspoon salt in a bowl; sprinkle on both sides of the salmon. Heat the vegetable oil in a large skillet over medium heat. Add the salmon and cook until browned and just cooked through, 3 to 4 minutes per side.

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Not rich — missing servings, total time, or calories.