Name: Blackened Salmon with Lima Bean Smashed Potatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound baby red-skinned potatoes, halved or quartered; Kosher salt; 1 1/2 cups frozen baby lima beans (about 6 ounces), thawed; 1/2 cup fat-free sour cream; 2 tablespoons unsalted butter; Freshly ground black pepper; 1 tablespoon paprika; 2 teaspoons chopped fresh thyme; 1 teaspoon cayenne pepper; 4 skinless center-cut wild salmon fillets (about 4 ounces each); 1 tablespoon vegetable oil; 3 scallions, sliced; Lime wedges, for serving

Directions

Put 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.
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.
Stir the scallions into the potatoes and top with the remaining 1 tablespoon butter. Serve with the salmon and lime wedges.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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Blackened Salmon with Lima Bean Smashed Potatoes

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