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
- 1
Prepare the Salmon
Preheat your oven to 375°F (190°C). Season the salmon fillets with olive oil, salt, black pepper, and fresh herbs. Let them marinate for about 15 minutes before cooking.
- 2
Bake the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Truffle Beurre Blanc
- 3
Make the Reduction
In a saucepan, combine the white wine and chopped shallots. Bring to a simmer over medium heat and reduce until about 1/4 cup remains. Strain out the shallots and return the liquid to the pan.
- 4
Add Cream and Butter
Add the heavy cream to the wine reduction and bring to a gentle simmer. Gradually whisk in the cold, cubed butter until the sauce is smooth and emulsified. Stir in truffle oil and season with salt and white pepper to taste. Keep warm until ready to serve.
Preserved Tomatoes
- 5
Prepare the Tomatoes
Preheat the oven to 300°F (150°C). In a bowl, combine cherry tomatoes with olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Toss to coat.
- 6
Roast the Tomatoes
Spread the tomatoes on a baking sheet in a single layer. Roast in the oven for 1-1.5 hours until they are softened and slightly caramelized. Remove from oven and let cool.
Creamy Mashed Potatoes
- 7
- 8
Mash the Potatoes
Add unsalted butter, heavy cream, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
