Jul 13 2026
Restaurants›JOEY Sherway›Herb Crush Salmon Recipe

Herb Crush Salmon Recipe

Inspired by JOEY Sherway
Time1h
Serves4

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. 1

    Prepare the Salmon

    Preheat the oven to 400°F (200°C). In a bowl, combine the chopped parsley, dill, olive oil, salt, and black pepper. Rub this herb mixture all over the salmon fillets.

  2. 2

    Bake the Salmon

    Place the herb-crusted salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Truffle Beurre Blanc

  1. 3

    Start the Sauce

    In a saucepan, combine the chopped shallots and white wine. Bring to a simmer and reduce until the liquid is almost evaporated.

  2. 4

    Add Cream

    Add the heavy cream to the reduced wine and shallots. Simmer gently for about 5 minutes until slightly thickened.

  3. 5

    Finish the Sauce

    Whisk in the cold, cubed butter a few pieces at a time, allowing each addition to emulsify before adding more. Stir in truffle oil, and season with salt and white pepper to taste.

Preserved Tomatoes

  1. 6

    Prepare the Tomatoes

    Preheat the oven to 300°F (150°C). In a bowl, toss the cherry tomatoes with olive oil, minced garlic, chopped basil, and salt.

  2. 7

    Roast the Tomatoes

    Spread the tomatoes on a baking sheet and roast for 1-1.5 hours until they are soft and slightly caramelized.

Creamy Mashed Potatoes

  1. 8

    Cook the Potatoes

    Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 9

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.

Snap Peas

  1. 10

    Sauté the Snap Peas

    In a skillet, melt the butter over medium heat. Add the trimmed snap peas and sauté for 3-5 minutes until tender-crisp. Season with salt to taste.

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