Orange Ginger Salmon with Smokey Mashed Potatoes

This is a super simple, super delicious dinner! It can be on the table in under an hour which is great for a busy weeknight. It’s also nice if you are entertaining guests since you don’t have to slave all day in the kitchen.

The combination may seem a bit unique. I’m not sure what possessed me to combine these, but the slightly smokey mashed potatoes and the sweet, gingery orange glaze drizzled over the caramelized salmon compliment each other beautifully to create a winner. Add some roasted carrots or steamed asparagus and you have a fantastic dinner in short order!

I believe that you taste with your eyes before your mouth and this meal makes a lovely presentation. Prop the salmon up a bit against the potatoes and pretend that you are a top chef as you drizzle the sauce and finish it off with a shower of finely chopped cilantro or chives. This dish will make your family and friends feel like they’re royalty!

P.S. My husband loves this dinner and says it’s like eating “candy”, but I wouldn’t recommend it in the candy dish!


Orange Ginger Salmon with Smokey Mashed Potatoes

4 boneless salmon fillets (with or without skin side)
3 tablespoons cajun spice
1 Tsp. brown sugar
½ Tsp. salt
½ c. Orange Marmalade (Seville Oranges)
zest of 1 orange
juice of 1 orange
juice of half of large lime
1 teaspoon soy sauce
1 teaspoon fresh ginger, minced
1 tablespoons olive oil
2 tablespoons cilantro, chopped very fine (I have also used finely chopped chives)

1. Prepare potatoes and place on stovetop as instructed in Smokey Mashed Potato recipe. While potatoes are cooking, prepare salmon by rinsing and patting dry with paper towel.

2. Mix the Cajun spice, brown sugar and salt together in a small bowl. Press the mixture into the salmon, covering the entire surfaces of the top and bottom of each piece.

3. Combine the jelly, ginger, soy sauce and juices together. Microwave for 1 minute and stir to combine.

4. Add the oil to your (non-stick) skillet and heat on medium high until glistening. Once heated, add the salmon and sear on both sides until deep golden, about 2 minutes per side.

5. Add marmalade mixture and bring to a simmer. Simmer 3-4 minutes until salmon is cooked through. Do not overcook.

6. Remove salmon from pan and cover to keep warm.

7. Continue to simmer orange sauce until syrupy, about 2 more minutes. Add orange zest.

8. Return salmon to pan with sauce and cover while you are finishing the potatoes.

9. Place salmon on serving plate or platter and drizzle with orange sauce. Sprinkle with cilantro. Serve immediately. (I like to place a mound of potatoes on my individual serving plates, prop up the salmon up against the potatoes and then do the drizzle and the sprinkle.)

Adapted from a recipe from Cuisine at Home

Smokey Mashed Potatoes

1 ½ pounds potatoes, I like to use Yukon Gold but Russets are also fine.
4 cloves garlic, this sounds like a lot of garlic but the garlic will simmer with the potatoes and become tender and sweet.
⅓ cup sour cream, I use light
2-3 tablespoons butter
⅓ cup smoked cheddar cheese, or smoked Gouda
½ teaspoon sea salt, or to taste

1. Peel potatoes and cut into similar size chunks. Place in medium size pot along with garlic. Bring to a boil and reduce heat to simmer. Cover with lid slightly ajar and cook until potatoes are tender, about 15-20 minutes. This will vary depending on the type and size of your potatoes.

2. Drain well, being careful not to loose the garlic. Return to pot and let the potatoes sit on the hot burner (turned off) for 1-2 minutes to “dry” out – this will make for creamier mashed potatoes.

3. Mash coarsely with potato masher. Add butter, sour cream and salt and mash a bit more. Add cheese and stir. Cover pot and let sit for several minutes for cheese to melt. When ready to serve, fluff a bit with a fork.


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