Marry Me Salmon Bites with Creamy Parmesan mashed potatoes

What you'll need :

• 1lb salmon ( cut into bite-sized cubes)

• 4 garlic cloves ( minced)

• 1 shallot ( finely chopped)

• 1 cup heavy cream

• 1/4 cup white wine or chicken broth

• about 1/3 cup of freshly grated parmesan

• 1/3 - 1/2 cup of sun-dried tomatoes with italian herbs in oil ( roughly chopped) ( i love lots of sun-dried tomatoes so i typically always add 1/2 cup but if you like less, just add less.

• large handful of spinach ( roughly chopped)

• 1 Tbsp of olive oil from the sundried tomatoes

• 1 tbsp of butter

• fresh basil (for topping)

  Seasonings I Used ( measure with your heart)

  • cajun seasoning , salt , pepper and Italian seasoning

    
    

Directions:

1. Cut your salmon into bite- sized, pat them dry. Drizzle with olive oil and season with cajun seasoning, salt , pepper and Italian seasoning. I highly suggest getting Urban Accents Cajun Street Louisiana- style seasoning https://a.co/d/8KT4Mb7 ( i buy 3 at a time because its so good)

2. Heat 1 tbsp sun-dried tomato oil + 1 tbsp of butter in a large skillet over medium- high heat. Add salmon bites in a single layer and sear for about 2 minutes per side until golden brown. Remove and set aside.

3. In the same skillet add your shallots and sun- dried tomatoes and sauté for about 2 minutes. Add in your garlic until fragrant.

4. Pour in white wine ( or chicken broth) scrapping up any browned bits. Let it simmer and reduce by half.

5. Pour in the heavy cream, salt, pepper, italian seasoning and parmesan cheese. Let it simmer for 3-4 mins until slightly thickened.( adjust seasoning if necessary ). Add spinach and stir until wilted. Serve on top of parmesan mashed potatoes or rice.

Creamy Parmesan Mashed Potatoes

Ingredients:

    •    3 medium russet potatoes, peeled and cut into large chunks

    •    1 cups heavy cream

    •    3 garlic cloves (smashed)

    •   5 tbsp butter ( i like using salted )

    •    ⅓ cup freshly grated Parmesan cheese (or more if you like)

    •    3 tbsp sour cream

    •    1 tsp chicken bouillon

• salt and pepper to taste

Directions

1. Peel three medium russet potatoes and cut them into large chunks. Add them to a pot of water with a heavy pinch of chicken bouillon and a large pinch of salt. Boil until the potatoes are fork-tender, about 15–20 minutes.

2. While the potatoes are cooking, heat heavy cream in a small saucepan with the smashed garlic cloves. Keep the heat low so the garlic gently infuses into the cream, then set it aside.

3. Drain the potatoes and put them back into the warm pot for a minute so the extra moisture steams off. Put your potatoes through a ricer or just mash them until they're nice and smooth.

4. Stir butter into the hot cream until it melts, then slowly add the cream mixture into the potatoes, a little at a time, until they’re as creamy as you like.

5. Mix in about a third cup of Parmesan cheese and three tablespoons of sour cream. Taste and season with more salt and black pepper.