Gourmet Gluten-Free Scandinavian Salmon Teriyaki with Creamy Dill Mashed Potatoes & Steamed Asparagus
This recipe offers a delectable gluten-free Nordic dinner featuring salmon teriyaki, creamy dill mashed potatoes, and steamed asparagus. With stunning visuals and a focus on texture and flavor, this dish is perfect for a special occasion or romantic meal at home.
Allergens
Fish, Soy (in teriyaki sauce), Dairy/Milk, Gluten-Free Flour (optional)
Ingredients
- 2 (6 oz) salmon fillets, skin on
- 1/2 cup gluten
- free teriyaki sauce
- 4 large russet potatoes, peeled and quartered
- 1 cup whole milk or coconut milk for dairy
- free option
- 1/2 cup unsalted butter or dairy
- free butter substitute
- 1/4 cup chopped fresh dill
- 1 lb fresh asparagus, trimmed
- Salt and pepper, to taste
- Olive oil
Instructions
- In a shallow dish, marinate salmon fillets in teriyaki sauce for 20 minutes.
- Boil potatoes in a large pot of salted water until fork tender. Drain and return to the pot.
- Add milk, butter, and dill to the potatoes, mashing until creamy. Season with salt and pepper. Keep warm.
- Steam asparagus in a steamer basket over boiling water for 3 4 minutes or until tender crisp. Season with salt and pepper.
- In a non stick skillet, sear salmon fillets skin side down in olive oil over medium heat for 4 minutes. Flip and cook for an additional 4 minutes or until desired doneness is reached. Brush with additional teriyaki sauce during cooking.
- Plate the salmon, mashed potatoes, and asparagus, garnishing with fresh dill sprigs.
Chef’s Insight
The key to a successful dish is in the balance of flavors and textures - from the rich, tender salmon to the creamy mashed potatoes and crisp asparagus.
Notes
This recipe is perfect for a gluten-free diet and focuses on mouthfeel, aroma, and plating appeal.