Herb Crush Salmon Recipe
truffle beurre blanc, preserved tomatoes, creamy mashed potatoes, snap peas
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Ingredients
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Salmon
Truffle Beurre Blanc
Preserved Tomatoes
Creamy Mashed Potatoes
Snap Peas
Method
Salmon Preparation
- 1
Prepare the Salmon
Preheat your oven to 375°F (190°C). Rinse the salmon fillets under cold water and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper.
- 2
Season the Salmon
Drizzle olive oil over the salmon fillets and season with salt, black pepper, and finely chopped fresh herbs. Rub the seasoning into the fish gently.
- 3
Bake the Salmon
Bake the salmon in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
Truffle Beurre Blanc
- 4
- 5
Simmer with Wine
Pour in the white wine and let it simmer until reduced by half.
- 6
Add Cream
Stir in the heavy cream and simmer for another 5 minutes.
- 7
Whisk in Butter
Remove the saucepan from heat and whisk in the cold, cubed butter until the sauce is smooth and creamy. Drizzle in truffle oil and season with salt and white pepper to taste.
Preserved Tomatoes
- 8
Roast the Tomatoes
Preheat the oven to 300°F (150°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with salt, and balsamic vinegar. Roast for about 2 hours until they are soft and slightly caramelized.
- 9
Add Fresh Basil
Once roasted, remove from the oven and mix in fresh basil leaves. Set aside.
Creamy Mashed Potatoes
- 10
- 11
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter and heavy cream, then mash until smooth and creamy. Season with salt and black pepper to taste.
