Serves 4

• 2 tablespoons Dijon mustard
• 1/2 cup olive oil plus 1 tablespoon
• 1 teaspoon honey
• Juice from 2 limes
• 4 6-ounce salmon fillets, with skin
• 4 tablespoons Citrus-Truffle Vinaigrette
• Salt and pepper
• Corn mashed potatoes (see recipe below)

Whisk the mustard, 1 tablespoon olive oil, honey and lime juice together in a bowl, and set aside. Prepare the salmon: Heat the oil in a large cast iron or other heavy skillet over medium high heat. Season the salmon with salt and pepper, add to the pan skin side down, and cook for 4 minutes. Flip over and cook for an additional 2 minutes. Brush the salmon on both sides with the mustard glaze, drizzle with the Citrus-Truffle Vinaigrette and place skin side up on serving plates, over a mound of corn mashed potatoes.

Corn Mashed Potatoes

Serves 4 to 6

• 1 pound fingerling or yukon gold potatoes, peeled
• 2 cups milk
• 1 cup heavy cream
• 2 large egg yolks
• 1 tablespoon mascarpone cheese
• 2 tablespoons olive oil
• 1/2 teaspoon fresh thyme leaves
• 2 tablespoons unsalted butter, at room temperature
• 1 cup corn kernels, blanched in boiling salted water until just tender, about 3 minutes
• Kosher salt and freshly ground black pepper

Combine the potatoes, milk, and cream in a large saucepan and bring just to a boil. Reduce the heat slightly and simmer for 20 to 25 minutes, or until the potatoes are tender. Drain the potatoes, reserving the cooking liquid. Pass the potatoes through a food mill or potato ricer into a large bowl. In a small bowl, beat the egg yolks lightly. Add the mascarpone cheese and mix well, then stir in the olive oil and thyme. Add this mixture to the potatoes, along with the butter and about half the reserved cooking liquid, and mix well, then add additional cooking liquid as necessary until the potatoes are the consistency, desired. Fold in corn kernels, season with salt and pepper to taste and serve.

>>This recipe appears in Episode #304.

>> For additional recipes and more, visit www.ming.com