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1
Fill a 2-quart saucepan two-thirds full of water and bring to a boil over high heat.
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2
Add 1 teaspoon of salt to the boiling water and then add the 1 cup parsley.
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3
Cook just until tender and bright green, about 1 1/2 minutes.
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4
Drain the parsley in a sieve.
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5
Run cold water over the parsley until it is cool.
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6
Squeeze the parsley to remove the excess water.
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7
Place in a blender, add the 3 tablespoons water, and blend until pureed.
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8
Transfer to a small bowl and set aside.
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9
Place the potatoes in a large saucepan and cover with cold water.
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10
Partially cover the pot and bring to a boil over high heat.
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11
Add 1 teaspoon of salt and reduce the heat so the water boils gently.
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12
Cook until the potatoes are tender when pierced with a knife, 12, to 15 minutes.
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13
Meanwhile, preheat the oven to 250F.
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14
Arrange the salmon on a rimmed baking sheet lined with parchment paper.
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15
Rub each fillet with olive oil and sprinkle lightly with a little salt and cayenne pepper.
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16
Set aside.
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17
Melt 1/2 cup of the butter in a small saute pan.
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18
Set aside and keep warm.
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19
When the potatoes are tender, place the salmon in the oven to bake and set a timer for 20 minutes.
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20
Drain the potatoes in a colander.
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21
Using a ricer or potato masher, mash the potatoes.
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22
Stir the melted butter into the potatoes and then gradually add the milk Beat until smooth and creamy.
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23
Add salt and pepper to taste.
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24
Cover and keep warm.
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25
While the salmon is baking, bring the 1/4 cup water to a boil in the saute pan you used to melt the butter.
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26
Reduce the heat to low.
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27
Cut the remaining 1/2 cup butter into 4 pieces and, using a whisk, stir the butter into the water a chunk at a time.
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28
Stir in 2 tablespoons of the parsley puree, the garlic, 1/4 teaspoon of salt, and a couple of grinds of pepper.
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29
Taste and adjust the seasoning.
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30
Set aside and keep warm.
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31
Check the salmon.
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32
The salmon is done when the fat between the layers begins to turn whitish and opaque and the fish flakes slightly.
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33
An instant-read thermometer inserted in the center should register 125 to 130F.
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34
When salmon is cooked gently at such a low temperature the fish looks underdone because the color is so beautifully pink and vivid, but it is fully cooked.
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35
To serve, place a portion of mashed potatoes in the center of warmed dinner plates or shallow pasta bowls.
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36
Top with a piece of salmon and drizzle some of the sauce around each plate.
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37
Garnish with a little minced parsley and serve immediately.
