INGREDIENTS:

• Water
• Kosher or sea salt
• 1 cup tightly packed whole fresh flat-leaf (Italian) parsley leaves, plus 2 tablespoons minced fresh parsley **
• 3 large russet potatoes (about 2 pounds total), peeled and quartered
• 4 salmon fillets (about 6 ounces each), skin and pin bones removed
• 2 tablespoons olive oil 
• 1/4 teaspoon cayenne pepper
• 1 cup (2 sticks) unsalted butter, divided
• 2/3 cup milk, warmed
• Freshly ground black pepper, to taste **
• 1 teaspoon minced garlic

**check for infestation

INSTRUCTIONS:

1. Fill a 2-quart saucepan two-thirds full of water and bring to a boil over high heat.
2. Add 1 teaspoon salt to the boiling water, then add 1 cup whole parsley leaves.
3. Cook just until tender and bright green, for about 1 1/2 minutes.
4. Drain the parsley, using a sieve.
5. Run cold water over the parsley until it is cool, then squeeze it to remove the excess water.
6. Place in a blender, add 3 tablespoons water and blend until pureed.
7. Transfer to a small bowl and set aside. 
8. Place the potatoes in a large saucepan and cover with cold water.
9. Partially cover the pot and bring to a boil over high heat.
10. Add 1 teaspoon salt and reduce the heat so the water boils gently.
11. Cook until the potatoes are tender when pierced with a knife, for 12-15 minutes.
12. Meanwhile, heat the oven to 250 degrees F .
13. Arrange the salmon on a rimmed baking sheet lined with parchment paper.
14. Rub each fillet with olive oil and sprinkle lightly with a little salt and cayenne pepper.
15. Set aside.
16. Melt 1/2 cup (1 stick) butter in a small sauté pan.
17. Set aside and keep warm. 
18. When the potatoes are tender, place the salmon in the oven to bake and set a timer for 20 minutes.
19. Drain the potatoes into a colander.
20. Using a ricer or potato masher, mash the potatoes.
21. Stir the melted butter into the potatoes and then gradually add the milk.
22. Beat until smooth and creamy, adding salt and pepper to taste.
23. Cover and keep warm.    
24. While the salmon bakes, bring 1/4 cup water to a boil in the sauté pan you used to melt the butter.
25. Reduce the heat to low.
26. Cut the remaining 1/2 cup butter into 4 pieces, and, using a whisk, stir the butter into the water a chunk at a time.
27. Stir in 2 tablespoons parsley puree, the garlic, 1/4 teaspoon salt and a couple grinds of pepper.
28. Taste and adjust the seasoning.
29. Set aside and keep warm.    
30. Check the salmon. It is done when the fat between the layers begins to turn whitish and opaque and the fish flakes slightly.
31. An instant-read thermometer inserted in the center should register 125-130 degrees F.
32. When salmon is cooked gently at such a low temperature, the fish looks underdone, because the color is so beautifully pink and vivid, but it is fully cooked.

SERVING: place a portion of mashed potatoes in the center of warm dinner plates or shallow pasta bowls. Top with a piece of salmon and drizzle some of the sauce around each plate. Garnish with a little minced parsley and serve immediately.
Source: Rabbi Alan Ira Silver