Pan seared salmon with capers, mashed potato cakes, and steamed broccoli

This meal was thrown together with leftovers and freezer fish :)  The potatoes are the most time intensive so I'm going to start with them first.

Potato cakes:This is a great way to use leftover mashed potatoes. Mix in an egg and approx 1/4 cup flour until ingredients are combined. It will not make a dough, but it won't be as thin as mashed potatoes. Feel free to add in chives, onions, bacon bits, cheese, or garlic if you wish. Spoon more flour onto a plate. Spoon the mashed potato mixture (one spoonful at a time) and drop into flour. Pat gently with finger tips and flip, so both sides of your small potato cake are coated. Repeat until mashed potatoes are gone. Heat cooking oil in large skillet. When hot, carefully add potato cakes to oil and cook until golden brown, flipping once to get both sides. Place on paper towel to drain. 

Next, heat another skillet, dry (no butter, oil, nothing) over high heat. While heating, rub salmon in olive oil and season. you can use salt and pepper. I used my usual Ruth Ann's Seasoning from Penzey's. When hot, place fish SKIN SIDE UP. Cook for about 3-4 minutes then flip. Add capers and continue to cook for another 3-4 minutes with an internal temp of 135 degrees. 

The broccoli is easy. Cut into florets, gently rinse (leaving a little water for steaming) place in microwaveable bowl. Take several skinny slabs of butter and arrange throughout broccoli. Add desired seasonings. Cover and microwave for 2 minutes. Check and cook for an additional minute if further steaming is desired.

Plate fish, potatoes and broccoli and Enjoy!!!!