Name: Stamppot Seared Salmon, Mash, and Kale Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 ½ pound potatoes, peeled, cut into 2-inch pieces (4 medium potatoes); ½ pound kale , finely chopped; ½ cup finely chopped leek leaves; 1 tablespoon garlic-infused olive oil; 1 ¼ pound salmon fillet, quartered; 1/8 teaspoon dried dill; ½ cup lactose-free milk; 2 tablespoons butter; ¾ teaspoon salt; 1/8 teaspoon ground white pepper; 4 teaspoons balsamic vinegar, optional

Nutrition Highlights (per serving)

Calories 456

Fat 17g

Carbs 41g

Protein 35g

Show Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	456
% Daily Value*
Total Fat 17g	22%
Saturated Fat 6g	30%
Cholesterol 84mg	28%
Sodium 632mg	27%
Total Carbohydrate 41g	15%
Dietary Fiber 4g	14%
Total Sugars 5g
Includes 0g Added Sugars	0%
Protein 35g
Vitamin D 641mcg	3,205%
Calcium 115mg	9%
Iron 2mg	11%
Potassium 1301mg	28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

(15 ratings)

Total Time 60 min
Prep 30 min, Cook 30 min
Servings 4

Our friends in Northern Europe have many variations of potatoes mashed with vegetables, often topped with sausage. In Holland, mashed potatoes and kale are the main ingredients of a dish called stamppot. This recipe has a New England twist, where salmon and potatoes are traditional partners and are traditionally served together on the Fourth of July.

Ingredients

1 ½ pound potatoes, peeled, cut into 2-inch pieces (4 medium potatoes)
½ pound kale, finely chopped
½ cup finely chopped leek leaves
1 tablespoon garlic-infused olive oil
1 ¼ pound salmon fillet, quartered
1/8 teaspoon dried dill
½ cup lactose-free milk
2 tablespoons butter
¾ teaspoon salt
1/8 teaspoon ground white pepper
4 teaspoons balsamic vinegar, optional

Preparation

In a large stockpot, cover the potatoes with water and bring them to a boil over high heat. Reduce the heat, cover the pot, and simmer the potatoes for about 10 minutes. Add the kale and leek leaves; continue to simmer until the potatoes are tender, about 10 more minutes, stirring twice toward the end. Even though the kale and leaks will not be underwater when they are first added to the pot, the steam from the potato water will cook them.

Meanwhile, heat the olive oil in a heavy skillet over medium-high heat until it is shimmering and fragrant. Sear the salmon pieces skin side up in the hot oil until a golden brown crust has formed. Turn the salmon just once. Scrape the bottom of the frying pan with the spatula as you turn the salmon, so you don't lose the crust. Continue cooking, skin side down, until the fish is opaque when flaked with a fork. Sprinkle the salmon with dried dill.
Pouring away from you to avoid the hot steam, drain the vegetables in a colander. Return vegetables to the pot and mash them together with the milk, butter, salt, and pepper. Divide the potato mixture into serving bowls. Separate the seared salmon from the skin and place atop the potatoes. Serve drizzled with balsamic vinegar if desired.
When serving, each serving is about 5 ounces salmon plus 1 cup mashed vegetables.

Variations and Substitutions

If you don't eat dairy, you can mash the potatoes with olive oil and unsweetened rice or almond milk instead of butter and milk.

Cooking and Serving Tips

To make this recipe a breeze, wash, peel, and chop all the vegetables before you start cooking anything. Leek greens can be sandy at times, so chop them first, then swish them around in a bowl of water to rinse all the sand off.

The salmon skin tends to stick to the skillet, which makes it easy to separate it from the cooked fillet.

Just slide a spatula between the two and they will separate easily.

Use the leftover white parts of the leek to make a low-FODMAP leek-infused oil, or try re-growing your leek greens by propping them upright in a glass of water.