Bay Winds® Salmon with a Yukon Gold Potato Crust
Bay Winds® Salmon with a Yukon Gold Potato Crust
Directions
- Smear 1 tablespoon of mustard on the top of the salmon.
- Shred the potato then squeeze out excess moisture. Mix in onion, thyme, rosemary salt and pepper.
- Spread the shredded potato mix on top of the salmon. Sprinkle the flour over the top.
- Heat the oil in a sauté pan over medium high heat. Place the salmon potato side down in the hot oil. Cook until browned about 1-2 minutes. Carefully flip to finish cooking an additional 2-3 minutes.
- Stir the rest of the mustard into hot hollandaise along with the parsley.
- Plate the salmon and pour sauce over top.
Ingredients
- 1 6 oz Bay Winds® salmon, portion
- 2 tbsp West Creek® Mustard, Yellow
- 1/2 cup Peak Fresh Produce® Yukon gold potatoes, shredded
- 1/2 tbsp Peak Fresh Produce® Onion(s), Yellow, shredded
- 1/2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1/2 tsp Peak Fresh Produce® Rosemary, Fresh, chopped
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1/2 tbsp Roma® All-Purpose Flour
- 1/2 cup West Creek® hollandaise sauce, prepared
- 1/2 tsp Peak Fresh Produce® Parsley, Fresh, chopped
- 2 tbsp Assoluti® Pomace Oil
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
