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Prep
Difficulty
Easy
Time
Estimate
45 mins
Peel & chop the potatoes, toss in cold water and start simmering. Shred the cucumber, whip up the sauce. Trim the green beans. Prepare the salmon. Right before you drain the potatoes, place the salmon in the oven. Start mashing the potatoes, cover and place in a warm spot. Steam the green beans and prepare the almonds. Toss the green beans and serve altogether.
Simple, creamy white goodness. Ultimate comfort food. Plan on about one big potato per serving. Add one or two extra potatoes to the grand total if you have a small gathering to guarantee enough for big eaters. Make this vegan or dairy free by substituting a flavorful broth, such as the no-chicken vegetable broth. Also, use a young, tasty extra-virgin olive oil you reserve for salad dressings, instead of the butter.
A bit thicker then a sauce, but oh so delightful. I grew up with this sauce my Mom adapted and simplified from a Sunset magazine recipe. It is the best little addition for salmon.
Buttery and tossed with almonds, these green beans are just kind of perfect.
If you have a Cedar-Plank this is an excellent place to use it. If not, no worries, the salmon comes together quickly and with little mess. Add a few slices of lemon, pinch of dill and your protein is complete.
