Last year, I went on an NCL cruise and was speechlessly impressed by the food they served on this massive ship. Amongst the many wonderful meals, there is one in particular I repeatedly ordered during my travel. It was this perfectly grilled salmon, which sat on a heap of soft mouth melting mashed potatoes and green beans. To top it, it was drizzled with a light and flavourful butter sauce.
I set out on a mission to replicate the meal and I’m going to give myself a pat on the back, because it’s one of the best meals I’ve cooked so far. I couldn't find fresh beans, hence I sautéed some fresh spinach and instead of just using potatoes for the mash, I mixed regular and sweet potatoes. Follow instructions from my last week's post on how to make mashed potatoes (just be sure to replace one regular potato for a sweet potato if you want to make it identical to mine).
- salmon fillets - 3 slices
- garlic - 3 cloves finely minced
- dill - 1/2 a cup
- olive oil - 3 tablespoons
- lime juice - 2 tablespoons
- ziploc bag - 1 medium size
- salt - approximately 1/2 to 1 teaspoon (adjust as per your preference)
- pepper - 1/2 a teaspoon
- capers - about 3 each salmon, total of 9 pieces
- Butter Sauce (optional)
- butter - 2 tablespoons
- milk - 3 tablespoons
- lime juice - 1 tablespoon
First wash and clean your salmon with a bit of turmeric powder, which gets rid of the foul seafood-y smell. Pat the salmon dry and sprinkle with salt and pepper on both sides. Pour about 3 tablespoons of olive oil with dill, 2 tablespoons of lime juice and 3 finely chopped garlic cloves into a sandwich bag, mix it all up and throw your salmon fillets into the bag, make sure everything gets evenly coated. Let it marinate in the refrigerator for about 2 hours for all that wonderful flavour and aroma to soak in. (If you're short on time, just let it marinate for 5 minutes).
You can now get started making your butter sauce but in all honesty, you don't need it. I've made this meal plenty of times now and the only time I made the butter sauce was the day I took these photographs. If you do care for it, then the instructions are as follows:
Place a small pot on medium heat, add 3 tablespoons of butter and let it melt, once melted, slowly pour in about 4 tablespoons of milk, then pour in the juice of one lime and 1/2 a teaspoon of dill. Allow it to simmer while you grill your salmon. It shouldn’t take you more than 5 minutes.
Now onto the fun part of grilling the salmon. I'm a huge fan of the George Foreman for grilling meat, veggies, fish and making panini's. It's such a neat invention to make your life more easier (and I don't get paid by George Foreman to promote products or to promote the food on the NCL).
Place your salmon fillets on the heated grill, close it, approximately 4 minutes later, open and see whether it’s fully cooked, if you need more time give it another minute or two. You’ll have a beautiful, crisp, grill marked fillet of salmon.
Right before serving, top it with a few capers and drizzle 1/2 to a full teaspoon of the butter sauce.
You’re set to plate your meal. Bon appétit.