Artichoke, Spinach, and Potato Topped Salmon


  1. Combine the potatoes and dip to make the topping.
  2. Season the salmon and sear both sides in a hot pan.
  3. Pipe the topping onto the salmon. Top with the Parmesan cheese and bake in the oven.
  4. Place the beurre blanc on the plate and place the fish on top.


  • 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