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SERVES:
4

INGREDIENTS:

• Approx. 4-5 cups peeled and cubed potatoes (boiled until soft)


• Cream, or milk, butter and salt and pepper for mashing drained potatoes


• 1/2 medium cucumber, peeled, deseeded and diced


• Approx. 3 Tbs fresh chopped dill


• 4 6-7 ounce boneless, skinless salmon fillets cut in half lengthwise


• Salt and pepper for seasoning salmon


• Olive oil for sauteing salmon


• Bottled BBQ sauce for salmon

PROCEDURE:

Get the potatoes going just like you would for any mashed potatoes and then take a minute to peel, deseed and finely chop the cucumber and finely chop a Tbs or two of fresh dill.

Cut each skinless salmon fillet in half lengthwise so there will be more surface area for the bib sauce later on.

When the potatoes are done, drain them and mash them with a little butter and heavy cream, or milk, and salt and pepper to taste and put a lid on top to keep warm.

Add a little splash of olive oil to a heavy bottomed, oven proof pan on medium high heat and then cook the salt and pepper seasoned salmon fillets on one side.

Once the first side is a nice golden brown, carefully flip the fish over generously coat each one with barbeque sauce and then place the pan in the oven underneath the hot broiler to finish cooking.

Depending on the thickness of the salmon it will take anywhere from 5-10 minutes to cook through.

Just before serving, add the cucumbers and dill to the mashed potatoes and fold those in and it is time to eat.