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  • Writer's picture- Bloated Belly Co.

Honey Balsamic Salmon paired with Smashed Potatoes & Red Wine Marsala Veggies.

Updated: Sep 8, 2020

We recently bought a smoker, and Alex is obsessed! He has been finding some of the most tasty recipes to follow, as he gets more and more familiar with the smoker. Stay tuned for a new recipe each week or so! Want this AMAZING salmon recipe? Click the hyperlink below!


Now, lets talk side dishes! After moving, I seemed to have lost my creativity in the kitchen, but it has started to come back. Thank goodness it did, as I can say this was probably the best home cooked meal we have ever had!! We paired the salmon with smashed potatoes, and topped it with some red wine Marsala glazed veggies.

Smashed Potatoes:

  • Add baby potatoes to boiling water. Cook for about 10-12 minutes or until a fork can easily be inserted.

  • Drain, and put into a large bowl.

  • Use a potato masher to smash the potatoes. I personally like some small chunks, so we lightly mashed them.

  • Add in 2-3 tablespoons of vegan butter. We love earth balance brand.

  • Mix in Sea salt, pepper, & garlic powder to taste.

Red Wine Marsala Veggies:

Side note: I am not good at measuring, but here are my rough estimates of how much I used.


  • Roughly 3 T of Olive Oil,

  • 1 Tablespoon chopped Thyme,

  • 1/2-1 T Corn Starch,

  • 1/2 teaspoon Sea Salt,

  • 1/2 teaspoon Pepper,

  • 1/2- 1 package of Quartered Mushrooms,

  • 3/4- 1 cup of your favorite Red Wine Blend

  • 2-3 Tablespoons of Vegan Butter.


  • In a large skillets, add about 3 Tablespoons of Olive Oil & Vegan Butter.

  • Once melted, add in thyme, salt, pepper, and corn starch blend.

  • Add in slim green beans, and mushrooms, and cook on low for about 20-30 min. Stir occasionally.


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