- Garlic Mashed Potatoes
- ¾ pound potatoes
- 3 tablespoons butter
- 1 ½ tablespoons milk
- 1 garlic bulb, roasted
- 1 tablespoon fresh basil, minced
- salt, to taste
- ground pepper, to taste
- Glazed Carrots
- 1 pound Carrots, diced
- 1 tablespoon water
- 1 teaspoon olive oil
- 1 tablespoon butter
- ¼ cup sugar
- salt, to taste
- Saffron Sauce
- pinch saffron
- 1 teaspoon water, cold
- ½ teaspoon cornstarch
- 1 cup white wine
- 1 cup heavy cream
- ½ cup unsalted butter
- Salmon
- 4 salmon fillets, (8 ounces each)
- salt, to taste
- ground pepper, to taste
- 1 tablespoon olive oil
A 5.7-million-gallon aquarium is the backdrop, and seafood is the specialty in the classy Coral Reef Restaurant in the Living Seas pavilion in Future World. The saffron sauce adds richness to this outstanding main course.
ingredients
directions
1. Garlic Mashed Potatoes: 1. Peel and quarter potatoes and place in a large pot of water to cover. Bring to a boil, then simmer for 20 to 25 minutes, until fork-tender. Drain and return to pot. Mash with butter and milk. 2. Remove the soft part of the garlic from the roasted bulb and add with basil to potatoes. Add salt and pepper to taste. |
2. Glazed Carrots: 1. Place carrots, water, and oil in a small saucepan and bring to a simmer over medium heat. Simmer for 2 minutes, then increase heat to medium-high and add butter and sugar; sauté for 6 minutes, or until tender 2. Season with salt to taste. |
3. Saffron Sauce: 1. Put saffron in a small bowl; set aside. 2. Combine water and cornstarch; set aside. 3. Pour wine into a large skillet and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, or until reduced to 3 tablespoons. 4. Pour wine over saffron; let steep. 5. Pour cream into skillet and bring to a simmer over medium-high heat for about 5 minutes, until reduced by one-third. Add wine and saffron to the cream. Stir in cornstarch and let thicken for a minute. Remove from heat and add butter. |
4. Salmon: 1. Season the salmon with salt and pepper. 2. Preheat a heavy skillet over medium heat for 3 to 4 minutes, then add olive oil. 3. Place the salmon fillets in the skillet skin side down and sear for 7 to 8 minutes on each side, or until done. (Centers will flake easily; fillets should cook for about 10 minutes per inch of thickness.) 4. Spoon 1/4 cup of Saffron Sauce on a plate; add 1/4 cup mashed potatoes. 5. Place grilled salmon on top of the potatoes and top with Glazed Carrots. |
Notes
 What to drink:Try a classic pairing with Pinot Noir. The firm texture of the salmon is complemented by the medium body and red fruitiness of the wine |
 Glazed Carrots are absolutely delicious…..normally not one for Carrots as a side, but this recipe will be called upon for other dishes from now on. |
| Roast garlic while preparing potatoes Prepare carrots during the last 10 minutes of potato soaking. after carrots and potatoes are done, store in warm oven while preparing the saffron sauce. Use large sauté pan for sauce, pour into metal bowl when done and store in oven while you prepare the fish. DELICIOUS!!! |
Categories
Fish
Keywords
Salmon, Potatoes, Carrots, Epcot, Disney, Coral Reef Restaurant
Pan-Seared Salmon with Potatoes and Glazed Carrots. To import, drag image to your MacGourmet recipe box.
