Artichoke, Spinach, and Potato Topped Salmon
Artichoke, Spinach, and Potato Topped Salmon
Directions
- Combine the potatoes and dip to make the topping.
- Season the salmon and sear both sides in a hot pan.
- Pipe the topping onto the salmon. Top with the Parmesan cheese and bake in the oven.
- Place the beurre blanc on the plate and place the fish on top.
Ingredients
- 2 oz Custom Culinary® Gold Label Beurre Blanc Sauce
- 1 Empire's Treasure® Salmon, Fillet(s)
- 3/4 cup potato(es), mashed
- 1 tbsp Raffinato® Cheese Grated, Parmesan
- salt and pepper
- 1/4 cup West Creek® Dip, Spinach Artichoke
