Complete dinner
Maple Kefir Glazed Salmon with Creamy Potatoes
Maple, mustard, soy, garlic, and kefir form a glossy sweet-savory glaze for salmon. A little more kefir turns the potatoes creamy without needing a large amount of cream.
TimeAbout 35 minutes
Makes4 servings
Make it
Method
- Boil the potatoes in salted water until completely tender, about 15 minutes.
- Whisk the 120 ml kefir listed for the glaze with maple syrup, mustard, soy, garlic, paprika and pepper. Reserve 3 tablespoons in a clean bowl before anything touches the raw fish. The other 120 ml kefir is for the potatoes.
- Preheat the oven to 200°C. Lightly oil a baking tray and place the salmon on it. Brush with the remaining glaze, then discard any glaze or brush drippings that touched raw fish. Bake, checking from about 12 minutes, until the centre reaches 63°C; thickness changes the time.
- Drain the potatoes well. Mash with butter, then fold in 120 ml kefir away from direct heat. Season.
- Warm the reserved clean glaze gently without boiling. Spoon potatoes onto plates, add salmon, and finish with glaze and chives.
Sweet glaze, tangy potatoes
Maple caramelizes around the salmon while mustard and kefir keep the glaze from tasting simply sweet. Kefir also gives the potatoes a clean finish.
Store it
Refrigerate salmon and potatoes separately within 2 hours and use within 2 days.
Trout or a vegetable plate
Use trout instead of salmon, or serve the glaze with roasted cauliflower for a meat-free plate.
If the glaze darkens quickly
If the glaze darkens too quickly, lower the heat. If the potatoes are stiff, fold in warm kefir one tablespoon at a time.