Jul 09 2026
Restaurants›Richmond Station›Roasted Sustainable Blue Salmon Recipe

Roasted Sustainable Blue Salmon Recipe

Inspired by Richmond Station
Time2h
Serves4

maitake mushrooms, confit potatoes, dashi beure blanc, nori. this dish is gluten and nut free (dairy free options are available)

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Ingredients

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For the Roasted Blue Salmon

For the Maitake Mushrooms

For the Confit Potatoes

For the Dashi Beurre Blanc

For Garnish

Method

Preparing the Confit Potatoes

  1. 1

    Step 1: Prepare Potatoes

    Preheat your oven to 250°F (120°C). In a baking dish, combine baby potatoes, olive oil, whole garlic cloves, fresh thyme, and salt. Ensure the potatoes are well coated.

  2. 2

    Step 2: Confit Cooking

    Cover the dish with foil and cook in the oven for about 1.5 to 2 hours until the potatoes are tender and infused with flavor.

Roasting the Salmon

  1. 3

    Step 3: Preheat Oven

    Increase the oven temperature to 400°F (200°C).

  2. 4

    Step 4: Season Salmon

    While the potatoes are confiting, season the salmon fillets with olive oil, salt, and black pepper.

  3. 5

    Step 5: Roast Salmon

    Place the salmon fillets on a baking sheet lined with parchment paper and roast for 12-15 minutes until cooked through.

Cooking the Maitake Mushrooms

  1. 6

    Step 6: Sauté Mushrooms

    In a skillet, heat olive oil over medium heat, add minced garlic and maitake mushrooms. Sauté for about 5-7 minutes until mushrooms are golden and tender. Season with salt and pepper.

Making the Dashi Beurre Blanc

  1. 7

    Step 7: Prepare Sauce

    In a saucepan, combine white wine and minced shallots. Simmer until reduced by half. Add dashi stock and reduce again. Whisk in vegan or regular butter until emulsified. Finish with lemon juice and season with salt.

Plating the Dish

  1. 8

    Step 8: Assemble the Dish

    On a plate, arrange a portion of confit potatoes, top with sautéed maitake mushrooms, and place a roasted salmon fillet on top. Drizzle with dashi beurre blanc and garnish with nori strips.

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