Stamppot is one of those Dutch dinners that starts with mashed potatoes and then gets vegetables stirred right in. This Dutch stamppot with arugula and grilled salmon is a fresher version, with peppery greens in the mash and soft salmon on top.
Why Would You Make This?
This is a nice way to bring Dutch stamppot to an American kitchen. The potatoes are mashed until smooth, the arugula gives a peppery lift, and the grilled salmon makes it feel like a full dinner.
The small details help: save the potato cooking liquid to loosen the mash, and brush the salmon with oil before grilling so it touches the hot ridges of the pan.
What You Need
- Potatoes: The base of the stamppot. Choose potatoes that mash well.
- Arugula: Gives the mash a fresh, peppery taste. Replace part of the arugula with baby spinach for a milder stamppot.
- Salmon fillets: Soft, rich fish that cooks quickly in a hot grill pan. Add a little lemon zest over the salmon for a brighter taste.
- Rosemary: Adds a warm, woodsy flavor to the salmon. Use dill instead of rosemary for a softer herb flavor.
- Garlic: Goes into small cuts in the salmon, so the flavor cooks right into the fish.
- Onion: Cooks with the potatoes and flavors the cooking liquid.
- Black peppercorns: Add a gentle spice to the potato water.
- Olive oil: Brush it on the salmon before grilling.
How to Make It
- Step 1: Boil the potatoes with onion, salt, and peppercorns until tender. Drain over a bowl so you can save the cooking liquid.
- Step 2: Remove the onion and peppercorns. Mash the potatoes and add enough cooking liquid to make them smooth.
- Step 3: Stir the chopped arugula into the warm potatoes. Taste and season with salt and pepper.
- Step 4: Cut small pockets in the salmon and tuck in garlic and rosemary. Brush with oil, season, and grill until just cooked.
Top Tips
- Take the salmon out early: Let the salmon sit out for 15 minutes before grilling. It cooks more evenly when it is not fridge-cold.
- Brush oil on the fish: Put the oil on the salmon, not in the grill pan. That way the fish touches the hot ridges better.
- Save the potato water: Drain the potatoes over a bowl. The cooking liquid has flavor from the onion, salt, and peppercorns, and it makes the stamppot smooth.
- Add arugula at the end: Stir it in after mashing. It keeps the flavor fresh and peppery.
- Use the Dutch name: Call it stamppot at the table. It is a fun word, and it tells people this is more than plain mashed potatoes.
📖 Recipe
RECIPE CARD
Dutch stamppot with arugula and grilled salmon. A peppery potato mash with garlic rosemary salmon for a fresh Dutch dinner.
Recipe Help
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Ingredients
Grilled salmon
- 4 salmon fillet, about 8 ounces (200 grams) each
- 4 cloves garlic
- 4 twigs fresh rosemary
- 1 tablespoon olive oil
- 1 teaspoon salt
- ⅛ ground black pepper
Arugula hotchpotch
- 2½ pounds potatoes
- ½ teaspoon salt
- 1 onion
- 5 black peppercorns
- 13 oz. arugula
- salt and pepper, at taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Take the salmon out of the refrigerator 15 minutes before grilling.4 salmon fillet
- Peel the potatoes and rinse them well.2½ pounds potatoes
- Add 2 inches (5 cm) of water to a large pot and stir in ½ teaspoon salt.½ teaspoon salt
- Quarter the onion and tie it back together with kitchen twine. Put the peppercorns in a tea infuser or small spice bag. Add the onion and peppercorns to the pot.1 onion, 5 black peppercorns
- Add the potatoes and bring to a boil.
- Cook for about 20 minutes, or until tender (test: prick a fork into the potatoes, it should slide in easily)
- Chop the arugula into small pieces.13 oz. arugula
- Drain the potatoes over a bowl and save the cooking liquid.
- Remove the onion and peppercorns.
- Mash the potatoes and add enough cooking liquid to make a smooth mash.
- Stir in the arugula. Season with salt and pepper. Cover and keep warm.salt and pepper
- Thinly slice the garlic. Make small cuts halfway into the salmon and tuck in the garlic and rosemary leaves.4 cloves garlic, 4 twigs fresh rosemary
- Season the salmon with salt and brush with olive oil.1 tablespoon olive oil, 1 teaspoon salt
- Heat a grill pan over high heat until very hot. Grill the salmon for about 3 minutes per side, until just cooked.
- Season with pepper and serve the salmon over the arugula stamppot.⅛ ground black pepper
Notes
1. What is Dutch stamppot? Dutch stamppot is mashed potatoes with vegetables stirred through it. It is a classic Dutch dinner and can be made with different greens, like kale, sauerkraut, endive, or arugula.
2. Is arugula stamppot traditional? Arugula stamppot is a modern version of Dutch stamppot. The method is still Dutch: potatoes are mashed and greens are stirred through the mash.
3. Can I cook the salmon in a skillet instead of a grill pan? Yes, you can cook the salmon in a skillet. You will not get grill marks, but the garlic and rosemary still give great flavor.
4. Why use potato cooking liquid? The cooking liquid makes the stamppot smooth and adds flavor. The onion, salt, and peppercorns cook in that same water.
5. Storage
- Refrigerator: store the salmon and stamppot in separate airtight containers in the refrigerator. Use within 1 day for the best texture.
- Reheating: reheat the stamppot gently with a splash of water or saved cooking liquid. Warm the salmon briefly and gently, so it does not dry out.
Nutrition
Calories: 531kcalCarbohydrates: 57gProtein: 42gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 94mgSodium: 1003mgFiber: 8gSugar: 5gVitamin A: 2291IUVitamin C: 73mgIron: 5mg
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