Herb Crush Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Salmon

   Preheat your oven to 375°F (190°C). In a bowl, mix olive oil, minced garlic, salt, pepper, and chopped herbs. Coat each salmon fillet with this mixture. Place them on a baking sheet lined with parchment paper and drizzle with truffle oil.

2. 2

   Bake the Salmon

   Bake the salmon in the preheated oven for 15-20 minutes or until cooked through and flaky.

3. 3

   Make the Beurre Blanc Sauce

   In a saucepan, melt 1/4 cup of butter over medium heat. Add minced shallots and sauté for 2-3 minutes until translucent. Pour in the white wine and reduce by half. Stir in heavy cream and simmer for 5 minutes. Gradually whisk in the remaining butter and season with salt and pepper.

4. 4

   Prepare the Mashed Potatoes

   Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and return to heat, adding milk and remaining butter. Mash until creamy and smooth. Season with salt and pepper.

5. 5

   Blanch the Snap Peas

   In a separate pot, bring water to a boil. Add snap peas for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

6. 6

   Plate the Dish

   On each plate, serve a portion of creamy mashed potatoes, topped with the herb-crushed salmon, a drizzle of truffle beurre blanc, and a side of preserved tomatoes and snap peas.