Description
A gourmet salmon dinner plate featuring crispy herb butter salmon, creamy shallot potato puree, and sautéed vegetables for a restaurant-style meal at home.
Ingredients
Scale
- 4 tablespoons butter
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup whole milk
- 1 1/2 teaspoons white pepper
- 1 teaspoon salt
- 2 lb yellow potatoes, peeled and boiled
- Olive oil
- 1 cup porcini mushrooms, trimmed and quartered
- 1 bunch asparagus, trimmed
- Salt and pepper to taste
- 2 skin-on salmon fillets
- Fresh thyme
- 3 cloves garlic, crushed
Instructions
- Boil potatoes until fork tender and drain well
- Cook shallots in butter until soft then add garlic and cook until browned
- Add milk, white pepper, and salt then blend mixture until smooth
- Mash potatoes and combine with shallot puree until creamy
- Heat olive oil and sauté mushrooms until tender
- Add asparagus, season, and cook until crisp tender
- Score salmon skin and season with salt, pepper, and thyme
- Cook salmon skin side down until crispy and partially cooked
- Flip salmon and baste with butter, garlic, and thyme until fully cooked
- Plate potato puree, top with vegetables, and finish with salmon
Notes
- Pat salmon dry before cooking for crispy skin
- Do not overcook salmon to keep it moist
- Serve immediately for best flavor and texture
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 6
- Sodium: 620
- Fat: 42
- Saturated Fat: 18
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 6
- Protein: 38
- Cholesterol: 110