I think I should stop struggling with Katie Lee’s poorly edited cookbook and just use Giada’s cookbook.  This recipe was easy and delicious.  This time it was me saying every second bite this is delicious.  Jim would never admit he liked anything with broccoli in it.

Ingredients:

For the Mash

1 Yukon Gold potato (about 8 oz.) peeled and cut into 1” pieces

2 broccoli crowns (about 1# total), roughly chopped in 1/2” pieces

1/4 C EVOO

1/2 t Calabrian chile paste

1/2 t kosher salt

For the Fish

Pam

4 skinless center-cut salmon fillets (about 6 oz. each)

3/4 t kosher salt

1 t grated lemon zest

1 t EVOO

Lemon wedges for serving, optional

Directions:

1. Place an oven rack in the top third of the oven and preheat the broiler.  Spray a rimmed baking sheet with cooking spray. (I use aluminum foil and spray that.)
2. Place the potato in a large saucepan, add water to cover by 3” and season generously with salt.  Bring to a boil over medium-high heat and cook until the potato chunks are tender when pierced with a fork, about 5 minutes.  
3. Add the chopped broccoli and boil for another 4-5 minutes, until the stems are tender. (My broccoli was roughly chopped and not in 1/2” pieces.  Easily done within the cooking time.)
4. Drain the vegetables and transfer to a large bowl.  Add the oil, chile pasted 1/2 t salt.  Using a potato masher or a whisk, crush the mixture until it resembles rustic mashed potatoes.  Cover to keep warm while you broil the salmon.
5. Arrange the salmon fillets on the prepared baking sheet and rub the fillets with oil. Sprinkle evenly with the salt and lemon zest.  Broil for 6-8 minutes, until just cooked through and slightly golden brown.  
6. To serve, spoon some of the potato-broccoli mash onto each plate and top with a salmon fillet.  Serve lemon wedges on the side.  

Calabrian chile paste is just a name.  Any brand of chile paste will be the same.  Look in the oriental/Mexican section of your grocery store.