Herb Crush Salmon Recipe
truffle beurre blanc, preserved tomatoes, creamy mashed potatoes, snap peas
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Ingredients
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Herb Crush Salmon
Truffle Beurre Blanc
Preserved Tomatoes
Creamy Mashed Potatoes
Snap Peas
Method
Herb Crush Salmon
- 1
Prepare the Salmon
Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, parsley, dill, chives, lemon zest, salt, and black pepper. Rub this herb mixture all over the salmon fillets.
- 2
Bake the Salmon
Place the herb-coated salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Truffle Beurre Blanc
- 3
Make the Sauce
In a saucepan, combine white wine and heavy cream. Bring to a simmer over medium heat and let it reduce by half. Gradually whisk in the cold butter, piece by piece, until the sauce is smooth and creamy. Stir in truffle oil, salt, and white pepper to taste.
Preserved Tomatoes
- 4
Prepare the Tomatoes
In a mixing bowl, combine cherry tomatoes, olive oil, balsamic vinegar, chopped basil, and salt. Toss gently to coat the tomatoes. Let them marinate for at least 30 minutes before serving.
Creamy Mashed Potatoes
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning as needed.