1.5 lb. Norwegian Salmon, Second Cut, skin removed
2 tbsp. butter
4 tbsp. Norwegian Salmon roe
1 head broccoli
1 tsp. butter
1 cups whole milk or half & half
For the Potato-Broccoli Purée:
Trim the stems of the broccoli. Steam until tender, then mash. Boil the potatoes until tender, then mash. Combine the broccoli and potato mash, then stir in butter and milk or half & half. Season with salt and pepper, and keep warm.
For the Salmon:
Heat oven to 350°F. Melt butter and pour over the butterflied Norwegian Salmon. Season with salt and pepper. Bake salmon for about 12 minutes, or to desired temperature. Stuff a small amount of potato-broccoli puree into each piece and add a spoonful of salmon roe, if using, on top. Serve on top of remaining puree.
Finish with a drizzle of browned butter and garnish with steamed broccoli florets.
Recipe courtesy of Norge