A crispy potato crust gives this exquisite fish dish a great texture, while its pairings of champagne-vinaigrette cucumber salad, oven-roasted tomato coulis, and beet puree give it a flavorful experience. Recipe by our Executive Chef, Anthony Krause.

Ingredients:

Potato-Crusted Salmon

  • 4 5oz. salmon filets
  • 1 russet potato, peeled
  • 1 oz. olive oil
  • salt and pepper

Tomato Coulis

  • 4 roma tomatoes
  • 2 oz. red wine
  • 1 tsp. fresh garlic, diced
  • 1 tsp. fresh oregano
  • 1 tbsp. fresh basil
  • 2 oz. olive oil
  • salt and pepper

Cucumber Salad

  • 1 seedless cucumber, peeled
  • 2 oz. champagne vinegar
  • 1 oz. olive oil
  • 1 oz. sugar
  • 1 oz. red onion, slivered
  • fresh dill (garnish)
  • salt and pepper

Beet Purée

  • 1 cup red beets
  • 3 oz. olive oil
  • 1 oz. champagne vinegar
  • salt and pepper

 

Directions:

  1. Preheat oven to 350 degrees. Wrap the red beets in aluminum foil with 1 oz. of olive oil and salt and pepper. Cook until tender. Peel beets and purée in blender with champagne vinegar, salt, and pepper. Then, slowly add 2 oz. of olive oil and set aside.
  2. Preheat oven to 400 degrees. Cut roma tomatoes in half and toss with 1 oz. olive oil, salt, and pepper and place cut-side down on a parchment paper-lined sheet pan. Cook for 15 minutes or until the tomatoes start to shrivel. Remove the tomato skins and set aside. Heat a non-stick pan to medium heat and add 1 oz. of olive oil and garlic. Sweat for 1 minute, add red wine, and reduce by half. Add tomatoes, basil, oregano, salt, and pepper and simmer for a few minutes. Place in blender and purée until smooth. If sauce is too thick, you can add a little chicken broth. Set aside.
  3. Slice peeled cucumber and place in a bowl. Season with salt and pepper and let sit for 10 minutes. Drain excess water and mix in champagne vinegar, olive oil, sugar, and red onion. Garnish with fresh dill and set aside.
  4. Preheat oven to 350 degrees. Grate potato into hash browns, squeeze out excess water, and season with salt and pepper. Coat the top of the salmon filets with the potatoes. Heat a non-stick pan to medium heat and add olive oil. Place salmon potato-side down and cook until potatoes are golden brown. Flip salmon over, remove from heat, and place in oven until salmon is cooked through, about 12- 15 minutes.
  5. When plating, place cucumber salad in middle of plate, top with salmon, and spoon tomato coulis on the side. Decorate with beet purée.