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Export 11 ingredients for grocery delivery
Step 1
Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Step 2
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Step 3
Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter
Step 4
Pat salmon fillets dry and season with salt and pepper
Step 5
Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3-4 minutes. Turn over and cook for a further 2-3 minutes or until done to your liking. Transfer to a tray and keep warm
Step 6
Melt 50g of the butter in a pan over medium heat
Step 7
Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest
Step 8
Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes
Step 9
Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Step 10
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Step 11
Gradually add cream, beating with a wooden spoon until smooth. Stir in garlic and parsley. Season with salt and pepper. Serve topped with remaining butter
Step 12
Pat salmon fillets dry and season with salt and pepper
Step 13
Heat oil in a large nonstick frying pan over medium-high heat. Cook salmon skin side down for 3-4 minutes. Turn over and cook for a further 2-3 minutes or until done to your liking. Transfer to a tray and keep warm
Step 14
Melt 50g of the butter in a pan over medium heat
Step 15
Add wine and simmer uncovered until reduced by half. Stir in lemon juice and zest
Step 16
Reduce heat to low. While whisking constantly, add the remaining butter 1 to 2 cubes at a time until all the butter has been incorporated and sauce has thickened. Stir through chives and season with salt. Serve immediately over salmon, asparagus and mashed potatoes
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