-
1
In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes.
-
2
Meanwhile, combine the cream and 4 tablespoons of the butter in a medium saucepan and simmer over low heat until reduced to 1 cup, about 15 minutes.
-
3
Drain the potatoes and return them to the saucepan.
-
4
Shake the pan over high heat for about 30 seconds to dry out the potatoes.
-
5
Remove from the heat and mash the potatoes with a potato masher.
-
6
Add the reduced cream and stir in the onions, scallions, capers and dill.
-
7
Season with salt and pepper, cover and keep warm.
-
8
Preheat the oven to 450.
-
9
In a large ovenproof skillet, warm the oil over high heat.
-
10
Season the salmon with salt and pepper and when the oil is hot, add the fillets, skin side down.
-
11
Add the remaining 2 teaspoons of butter to the skillet, shaking the pan to incorporate the butter into the oil.
-
12
Cook the salmon for 4 minutes, then transfer the skillet to the oven without turning the fillets.
-
13
Roast for about 5 minutes, depending on the thickness of the fish.
-
14
Spoon the mashed potatoes onto warmed dinner plates and place the salmon fillets on top, skin side up.
-
15
Sprinkle with the chives and parsley and serve at once.
