Bay Winds® Salmon with a Yukon Gold Potato Crust


  1. Smear 1 tablespoon of mustard on the top of the salmon.
  2. Shred the potato then squeeze out excess moisture. Mix in onion, thyme, rosemary salt and pepper.
  3. Spread the shredded potato mix on top of the salmon. Sprinkle the flour over the top.
  4. Heat the oil in a sauté pan over medium high heat. Place the salmon potato side down in the hot oil. Cook until browned about 1-2 minutes. Carefully flip to finish cooking an additional 2-3 minutes.
  5. Stir the rest of the mustard into hot hollandaise along with the parsley.
  6. Plate the salmon and pour sauce over top.


  • 1 6 oz Bay Winds® salmon, portion
  • 2 tbsp West Creek® Mustard, Yellow
  • 1/2 cup Peak Fresh Produce® Yukon gold potatoes, shredded
  • 1/2 tbsp Peak Fresh Produce® Onion(s), Yellow, shredded
  • 1/2 tsp Peak Fresh Produce® Thyme, Fresh, chopped
  • 1/2 tsp Peak Fresh Produce® Rosemary, Fresh, chopped
  • 1/8 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1/2 tbsp Roma® All-Purpose Flour
  • 1/2 cup West Creek® hollandaise sauce, prepared
  • 1/2 tsp Peak Fresh Produce® Parsley, Fresh, chopped
  • 2 tbsp Assoluti® Pomace Oil