In this particular course, I served the cooked coho salmon with crushed Idaho purple potatoes and white truffle oil. The potatoes are seasoned with Girard’s White Balsamic Vinaigrette salad dressing. It is low in sodium and contains absolutely no high fructose corn syrup. The white balsamic offers a tangy, flavorful and healthy kick to the potatoes. Complete the flavor profile with a swirl of decadent white truffle oil.
Crispy Coho Salmon with Crushed Idaho Purple Potatoes and White Truffle Oil
For the salmon:
- 6 oz coho salmon fillet – skin on
- fine sea salt
- ground black pepper
- 4 lemon thyme sprigs
- 2 tbs safflower oil
- 2 tbs unsalted butter
Remove the fish from the refrigerator 30 minutes before cooking. Using the back of a knife, squeegee the salmon skin to removes excess water. Pat dry with paper towels. Season the skin side with fine sea salt.
- In a cast iron skillet, heat the safflower oil and lemon thyme over medium-high heat. Swirl the pan to make sure all the oil comes in contact with the thyme.
- Add the butter. Once the butter melts and foams, add the salmon, skin side down.
- Using a fish spatula, hold the salmon down for 30 seconds, to maintain complete skin contact with the hot pan. Most of the cooking will take place on the skin side. About 3 to 4 minutes.
- Baste the fish with the oil from the pan.
- Gently turn the fish. Baste the skin with the oil.
- Cook for 1 minute on second side.
- Remove to a wire rack to rest, skin side up.
For the crushed Idaho purple potatoes:
- 1 lb Idaho purple potatoes – cleaned & scrubbed
- 4 lemon thyme sprigs
- 2 bay leaf
- 1 tbs black peppercorns
- coarse sea salt
- chives fresh – chopped
- marjoram fresh – chopped
- 3 tbs Girard’s White Balsamic Vinaigrette Dressing
- Place the potatoes in a stockpot. Fill with just enough water to cover the potatoes.
- Add the lemon thyme, bay leaf, black peppercorns and a generous handful of coarse sea salt.
- Bring to the boil. Boil for 15 to 18 minutes. Until the potato is easily pierced by the tip of a knife.
- Drain and peel the potatoes.
- Tip the potatoes into a glass bowl. Using a potato masher, gently crush the potatoes. Do not over work them. You still want some texture.
- Add the white balsamic dressing. Check for seasoning. If needed, season with sea salt and ground black pepper.
- Gently fold in the fresh chopped herbs.