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 400°F (200°C). Season the salmon fillets with olive oil, salt, and black pepper.
- 2
Herb Crush
Finely chop the fresh herbs and mix them together. Press the herb mixture onto the top of each salmon fillet.
- 3
Bake the Salmon
Place the 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 Preparation
- 4
Make the Beurre Blanc
In a small saucepan, melt 2 tbs of butter over medium heat. Add the finely chopped shallots and sauté until translucent.
- 5
Add Wine and Reduce
Pour in the white wine and reduce it to half over medium heat, about 5-7 minutes.
- 6
Add Cream and Whisk in Butter
Stir in the heavy cream and bring to a simmer. Gradually whisk in the cold butter, one piece at a time, until the sauce is thickened. Add truffle oil, salt, and pepper to taste.
Preserved Tomatoes Preparation
- 7
Prepare the Tomatoes
Preheat the oven to 250°F (120°C). Toss cherry tomatoes with olive oil, salt, and dried oregano.
- 8
Roast the Tomatoes
Spread the tomatoes on a baking sheet and roast for 1.5 - 2 hours until they are concentrated and slightly wrinkled.
Creamy Mashed Potatoes Preparation
- 9
- 10
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.