Salmon Steak

20260808, #breakfastdiary 1801, 29°C/mostly clear I hereby declare the Potato Purée Purity Law: from now on, every potato purée in this country shall be made from only three things — potatoes, butter, and water! I needed to make potato purée to go with a salmon steak, but the milk had just run out, the heavy cream was expired, and there was no Greek yogurt either. So, out of necessity, I made a potato purée using nothing but potatoes, butter, and water — pure in the truest sense, bringing to mind Duke Wilhelm's 1516 Reinheitsgebot, which decreed that all beer in the duchy could only contain water, barley, and hops. About 650 kcal Salmon Steak with this purely pure potato purée

2 salmon fillets, 3 potatoes, 30g butter, salt, pepper, a little olive oil

1. Peel the potatoes, cut into chunks, add salt, and boil until soft. (Don't discard the boiling water — use it later to adjust the purée's consistency.) 2. In a mixing bowl, combine the potatoes from step 1 with 30g butter, salt, and about 1t pepper. Add about 1/2 cup of the potato boiling water to adjust to your desired consistency. 3. Thaw the frozen salmon, pat dry, heat olive oil in a pan, and sear skin-side first until crisp. High heat if you're confident controlling it, otherwise low heat is recommended. 4. Plate the potato purée and top with the beautifully seared salmon. Tangy whole grain mustard pairs nicely with it.