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Salmon Skewers with Smashed Potatoes

Fish is kid-friendly when threaded onto skewers. You can substitute any meaty, firm-fleshed fish or peeled and deveined shrimp for the salmon.

  • prep: 15 mins
    total time: 50 mins
  • servings: 4

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Ingredients

  • 1 1/2 pounds waxy potatoes
  • Coarse salt and ground pepper
  • 1 1/2 pounds skinless salmon fillet, cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons honey
  • 3 cups baby spinach (2 ounces)
  • 2 tablespoons unsalted butter

Cook's Note

While the potatoes are still hot, use a spoon to crush them. The exposed surface area will soak up the butter and seasonings.

Directions

  1. Step 1

    Heat broiler, with rack in top position. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes.

  2. Step 2

    Meanwhile, thread 3 pieces salmon onto each of eight 6-inch wooden skewers. Place skewers in a single layer on a foil-lined rimmed baking sheet. Brush salmon with oil and season with salt and pepper. Fold foil over exposed areas of skewers to prevent burning.

  3. Step 3

    Broil salmon until opaque throughout, about 6 minutes, flipping once. Remove from oven and drizzle with honey.

  4. Step 4

    Drain potatoes. While still hot, gently smash each potato with the back of a spoon to flatten slightly and place, along with spinach and butter, in a large bowl. Season with salt and pepper, then toss to combine. Serve salmon skewers with potatoes and spinach.

Source
Everyday Food, September 2010

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Reviews (2)

  • 13 Oct, 2011

    Kady Elle you sold me. I'm making it tonight.

  • 21 Sep, 2011

    This was just voted "The Best Dinner Ever" by my 7-year-old. We did sub shrimp for the salmon--be careful when salting it if you use shrimp--they're salty already. I wasn't too sure on the honey drizzle, but it was really good. Yum!