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1
Place the potatoes in a medium saucepan with enough cold, salted water to cover by 1 inch.
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2
Bring to a boil over high heat, lower the hear and simmer for about 12 minutes, or until just tender but not mushy.
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3
Remove from heat and drain well.
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4
Transfer the cooked potatoes to the bowl of an electric mixer with the paddle attachment.
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5
Add the olive oil and season with salt and pepper to taste.
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6
Beat at medium speed until fairly smooth.
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7
Hold in a pan until ready to serve.
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8
Heat the oven to 400 degrees.
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9
Place a large stainless saute pan over medium high heat on the stove.
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10
Season the salmon with salt and pepper and dredge the skin side of the fish in the flour.
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11
When the pan is hot, add the olive oil and place the seasoned fish, skin side down into the pan and cook for 45 seconds to sear the skin.
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12
Lower the heat to medium and add the butter.
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13
When the butter begins to brown (approx 2 1/2 min), using a large spoon, begin to baste the fish as it cooks.
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14
Place the pan into the preheated oven for 4 minutes.
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15
Remove the pan from the oven, baste the fish once again and then flip the fillet over so the skin side is now up.
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16
Remove from the hot pan and hold while you assemble the dish.
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17
Total cooking time for the fish is 8 min from start to finish.
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18
Beat a little additional olive oil into the mash potatoes to moisten and heat them up.
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19
Adjust with seasoning with salt and pepper and fold in the .
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20
Place a mound of the potatoes off center of the plate and lean the cooked salmon on the side of the mound.
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21
Zest some fresh lemon on top and drizzle the salsa verde over the top generously.
