96% would make again
Gourmet Salmon Dinner
featured in Easy Vs. Gourmet: Salmon Dinner
Elevate your dinner game with this Gourmet Salmon Dinner that's both scrumptious and easy to prepare. Impress your guests with a restaurant-quality dish featuring tender salmon, creamy risotto, and a vibrant, tangy sauce.
Tasty Team
May 05, 2023
Inspired by epicurious.com
Ingredients
for 2 servings
Creamy Shallot Potato Puree
- 4 tablespoons butter, divided
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- ½ cup whole milk (120 mL)
- 1 ½ teaspoons white pepper
- 1 teaspoon salt
- 2 lb yellow potato (905 g), peeled, quartered, and boiled until tender
Sautéed Vegetables
- olive oil, to taste
- 1 cup porcini mushroom (75 g), trimmed and quartered
- 1 bunch asparagus, ends trimmed
- salt, to taste
- pepper, to taste
Crispy Skin Herb-Crusted Salmon
- 2 skin-on salmon fillets
- salt, to taste
- pepper, to taste
- fresh thyme, to taste
- olive oil, to taste
- 2 tablespoons butter, cubed
- 3 cloves garlic, crushed
Nutrition Info
- Calories 1268
- Fat 80g
- Carbs 103g
- Fiber 12g
- Sugar 9g
- Protein 38g
Estimated values based on one serving size.
Preparation
- Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
- Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
- Add the milk, white pepper, and salt and stir to incorporate.
- Transfer the shallot mixture to a food processor and process until smooth.
- Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
- Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
- Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
- Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
- Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
- Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
- Add the potato puree to plates and top with the sautéed vegetables and salmon.
- Enjoy!
Inspired by epicurious.com