Herb Crush Salmon Recipe

Prepare the Preserved Tomatoes

In a bowl, combine halved cherry tomatoes, olive oil, balsamic vinegar, salt, and fresh basil. Mix well and set aside to marinate.

Make Creamy Mashed Potatoes

Boil the cubed potatoes until tender. Drain and return to the pot. Add heavy cream, butter, salt, and black pepper. Mash until smooth and creamy.

Blanch the Vegetables

In a pot of boiling water, blanch snap peas and asparagus for 2-3 minutes. Drain and immediately place in ice water to stop cooking.

Cook the Salmon

Preheat the oven to 375°F (190°C). Rub the salmon fillets with olive oil, salt, and black pepper. Place fresh herbs on top. Bake for 15-20 minutes or until cooked through.

Make Truffle Beurre Blanc

In a saucepan, sauté shallots in a bit of olive oil until translucent. Add white wine and simmer until reduced by half. Stir in heavy cream and reduce again. Gradually whisk in cold butter until emulsified. Finish with truffle oil.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add blanched snap peas and asparagus, season with salt, and sauté for 2-3 minutes.

On each plate, serve a portion of creamy mashed potatoes, top with a salmon fillet, drizzle with truffle beurre blanc, and garnish with preserved tomatoes and sautéed vegetables.