Salmon is great anytime, and the potatoes in this dish are luxurious, and a pleasure to eat.
Start by peeling your potatoes, then select one potato to use for your pan roasted medallions. Cut these into even circles, and place them in a bowl of water until you’re ready to use them. You’ll need 3 medallions per layer, and you’ll make 3 layers when you plate the potatoes (so you’ll need 9 total medallions per portion).
Chop the remaining potatoes into large chunks, then bring them to a boil, and cook them until tender.
While your potatoes are cooking, drizzle your salmon with olive oil and a bit of lemon juice, then season with salt and pepper, and bake at 350 degrees until it’s just cooked (approximately 15 minutes depending on the size of your salmon).
When the boiled potatoes are ready, purée them in a food processor with butter and milk, until completely smooth. Season with salt and pepper, and drizzle in a bit of lemon juice.
Next, sauté your potato medallions in a bit of olive oil until they are golden brown on both sides. Remove them from the heat, season with salt and pepper, and allow excess oil to drain on a rack, or paper towel.
When you’re ready to plate, add a layer of 3 potato medallions to the plate, then add a layer of potato purée, and repeat this process for the remaining layers.