Pan-Seared Salmon over Silky Potato-Turnip Puree with Citrus-Infused Brown Butter Dressing

1. Boil Vegetables

Start by placing the peeled and quartered potatoes and turnips into a large pot filled with salted water. Bring the water to a vigorous simmer over high heat until the vegetables are fork-tender, which should take about 20 minutes. The salted water helps the vegetables absorb flavor as they cook.

2. Drain and Dry

Once the vegetables are tender, reserve one cup of the cooking water and drain the rest. Return the vegetables to the pot and place it over low heat for about 3 minutes, stirring constantly to evaporate any excess moisture. This step is crucial because drying out the vegetables ensures a smooth and creamy puree.

3. Mash Vegetables

Transfer the dried vegetables to a stand mixer fitted with a paddle attachment. Add the heavy cream and 2 tablespoons of butter, then beat the mixture until it achieves a very smooth consistency. The cream and butter add richness and a silky texture to the puree. If the mixture is too thick, you can loosen it up with some of the reserved cooking liquid, a little at a time, until it reaches your desired texture. Season the puree with salt and pepper to taste.

4. Preheat Oven

About 30 minutes before you plan to serve, preheat your oven to 425°F (220°C/gas 7). This will ensure the oven is at the right temperature when you're ready to bake the salmon.

5. Prepare Baking Dish

Rub a 9-by-13-inch (23-by-33-cm) baking dish with 1/2 tablespoon of butter to prevent the salmon from sticking and to add a touch of flavor. Place the salmon fillets in the dish, season them with salt and pepper, and dot them with the remaining 1/2 tablespoon of butter. Cover the dish tightly with foil to keep the fish moist.

6. Bake Salmon

Bake the salmon in the preheated oven for about 10-12 minutes, or until it is just barely opaque in the center. This gentle baking method helps to preserve the salmon's moisture and delicate texture.

7. Assemble and Serve

To serve, place a generous spoonful of the potato-turnip puree on each plate and top with a salmon fillet. Spoon the Tangerine–Brown Butter Vinaigrette over the salmon and sprinkle with chopped chives or flat-leaf parsley for a fresh finish. Enjoy the harmonious blend of flavors and textures in this elegant and comforting dish.