Recipe courtesy of Rick Valenzuela and Julie Valenzuela
Episode: Name That Cook
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Total:
28 min
Active:
20 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Salmon Glue:
Lemon Butter Sauce:

Directions

For the Salmon breading:

Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.

For the Lemon butter sauce:

In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.

Plating procedure:

Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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