Jul 14 2026
Restaurants›JOEY Yorkdale›Herb Crush Salmon Recipe

Herb Crush Salmon Recipe

Inspired by JOEY Yorkdale
Time1h
Serves4

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

Preparation

  1. 1

    Prepare the Preserved Tomatoes

    Preheat the oven to 200°F (95°C). Halve the cherry tomatoes and place them in a baking dish. Drizzle with olive oil, sprinkle with salt and dried herbs. Bake for 1-2 hours until dried but still slightly juicy.

  2. 2

    Make the Creamy Mashed Potatoes

    Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, salt, and black pepper. Mash until creamy and smooth. Keep warm.

  3. 3

    Prepare the Snap Peas

    In a pot of boiling salted water, blanch the snap peas for 2-3 minutes until bright green. Drain and immediately transfer to ice water to stop cooking. Drain again and toss with butter and salt.

Cooking

  1. 4

    Cook the Salmon

    Season the salmon fillets with olive oil, salt, and black pepper. In a skillet over medium-high heat, cook the salmon for about 4-5 minutes on each side until cooked through and flaky. In the last minute of cooking, add the fresh herbs to the pan to infuse the flavors.

  2. 5

    Prepare the Truffle Beurre Blanc

    In a saucepan, combine chopped shallots and white wine. Simmer until reduced to about 2 tablespoons. Add heavy cream and simmer for an additional minute. Gradually whisk in the cold butter until the sauce is smooth. Stir in the truffle oil and season with salt and white pepper to taste.

Plating

  1. 6

    Serve the Dish

    On each plate, place a generous scoop of creamy mashed potatoes, top with a piece of salmon, and drizzle with truffle beurre blanc. Add a side of preserved tomatoes and snap peas for a colorful and flavorful presentation.

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