GOURMET SALMON DINNER RECIPE BY TASTY

Gourmet Salmon Dinner Recipe by Tasty image

Here's what you need: butter, shallots, garlic, whole milk, white pepper, salt, yellow potato, olive oil, porcini mushroom, asparagus, salt, pepper, skin-on salmon fillets, salt, pepper, fresh thyme, olive oil, butter, garlic

Provided by Pierce Abernathy

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

4 tablespoons butter, divided
2 shallots, thinly sliced
2 cloves garlic, minced
½ cup whole milk
1 ½ teaspoons white pepper
1 teaspoon salt
2 lb yellow potato, peeled, quartered, and boiled until tender
olive oil, to taste
1 cup porcini mushroom, trimmed and quartered
1 bunch asparagus, ends trimmed
salt, to taste
pepper, to taste
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

Steps:

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!