Salmon with Aligot and Broccoli

Step 1

Peel and chop the 1.5 lb potatoes into 1-inch chunks. Place in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15 minutes.

Step 2

While potatoes cook, cut the 1 head broccoli into florets. Steam or boil in salted water until bright green and crisp-tender, about 4 minutes. Drain and set aside.

Step 3

Drain the potatoes and return to the pot. Add the 2 tbsp butter and 0.5 cup heavy cream, then mash until smooth. Stir in the 1.5 cups Gruyère cheese until melted and stretchy. Keep warm over low heat.

Step 4

Pat the 4 salmon fillets dry and season with salt and pepper. Heat the 2 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook until golden and crispy, about 4 minutes.

Step 5

Flip the salmon and cook until the flesh flakes easily with a fork, about 3-4 more minutes. Remove from skillet and rest for 2 minutes.

Step 6

Finely chop the 0.25 cup parsley and mix with 2 tbsp olive oil and a pinch of salt to make a quick herb sauce.

Step 7

Serve the salmon over a bed of aligot with broccoli on the side, drizzled with the herb sauce.