Potato Crusted Salmon with Caper Butter
Directions
- Whisk water and egg together to form egg wash.
- Dip salmon in egg wash then remove. Wrap the potato spirals around salmon to coat and refrigerate for 2-3 hours.
- Warm olive oil over medium heat in sauté pan. Remove salmon from refrigeration and season with a portion of the salt and pepper.
- Cook salmon for about 2-3 minutes per side until 145° internal temperature.
- Place salmon on warm plate.
- In the same sauté pan add butter, thyme, salt, pepper, and capers. Warm over medium heat for 1-2 minutes, pour our over salmon and serve.
Ingredients
- 1 ea Empire's Treasure® Salmon, Fillet(s), 6 oz
- 1 ea Peak Fresh Produce® Potato(es), Russet, 60 ct. peeled then cut on a spiral cutter
- 1 ea Nature's Best Dairy® Egg(s)
- 1/4 cup water
- 2 tbsp Roma® Oil, Olive
- 3 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 tsp Roma® Capers , drained
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 1 tbsp Peak Fresh Produce® Thyme, Fresh, chopped
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
