Instructions
Step 1: Peel and chop the potatoes into even chunks. Boil in salted water for 12 to 15 minutes until fork-tender.
Step 2: While potatoes cook, pat the salmon steak dry with paper towels. Brush with olive oil and season generously with salt and black pepper on both sides.
Step 3: Heat a skillet over medium-high heat. Cook the salmon for 4 to 5 minutes per side until golden and cooked through.
Step 4: Drain the cooked potatoes and return to the pot. Add butter and milk, then mash until creamy and smooth. Season with salt and pepper.
Step 5: Combine lettuce, cherry tomatoes, and cucumber slices in a bowl. Toss with your chosen salad dressing.
Step 6: Plate the mashed potatoes, salmon steak, and fresh salad bowl together. Serve warm and enjoy.
Storage and Reheating Tips
Store leftover salmon separately from the salad to prevent sogginess. Keep the salmon in an airtight container in the refrigerator for up to 2 days.
Mashed potatoes keep well for 3 days when stored in a sealed container. Reheat gently on the stovetop with a splash of milk to restore creaminess.
The fresh salad is best enjoyed immediately, but you can prep the vegetables ahead and dress them just before serving.
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