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Basil Crusted Salmon with Purple Potato Puree

20 INGREDIENTS • 18 STEPS • 1HR

Basil Crusted Salmon with Purple Potato Puree

Recipe

4.7

7 ratings
A perfect summer fish entrée that is very bright and colorful. The basil crust is fun and combined with the creamy purple potatoes and crisp vegetable salad offers a nice balance of textures and flavors. There is no better sauce to pair with fish than the simple butter sauce recipe provided here.
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A perfect summer fish entrée that is very bright and colorful. The basil crust is fun and combined with the creamy purple potatoes and crisp vegetable salad offers a nice balance of textures and flavors. There is no better sauce to pair with fish than the simple butter sauce recipe provided here.
author_avatar
Chef Todd Losacco
I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!

1HR

Total Time

$8.88

Cost Per Serving

Ingredients

Servings
2
us / metric
Salmon Fillet
2
Salmon Fillets
Fresh Basil
2 bunches
Fresh Basil
Vegetable Oil
as needed
Vegetable Oil
Panko Breadcrumbs
200 g
Panko Breadcrumbs
All-Purpose Flour
to taste
All-Purpose Flour
Egg
1
Egg
Purple Potato
200 g
Purple Potatoes
Butter
3 1/2 Tbsp
Butter
Red Bell Pepper
1/2
Red Bell Pepper
Yellow Bell Pepper
1/2
Yellow Bell Pepper
Snow Peas
5
Snow Peas
Wood Ear Mushrooms
3 Tbsp
Wood Ear Mushrooms
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Shallot
2
Shallots
White Wine
115 mL
White Wine
Heavy Cream
2 Tbsp
Heavy Cream
Butter
3 Tbsp
Butter, softened
Lemon
to taste
Lemons, juiced, freshly squeezed
Olive Oil
as needed
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
1170
Fat
57.0 g
Protein
46.5 g
Carbs
108.0 g
Add to plan
author_avatar
Chef Todd Losacco
I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Mince the Shallots (2) set aside.
step 3
Seed and cut the Red Bell Pepper (1/2), Yellow Bell Pepper (1/2) into matchsticks. Blanch Snow Peas (5) in salted, boiling water cut into thin strips. Cut the Wood Ear Mushrooms (3 Tbsp) into thin strips. Combine in a bowl and set aside.
step 3 Seed and cut the Red Bell Pepper (1/2), Yellow Bell Pepper (1/2) into matchsticks. Blanch Snow Peas (5) in salted, boiling water cut into thin strips. Cut the Wood Ear Mushrooms (3 Tbsp) into thin strips. Combine in a bowl and set aside.
step 4
Remove the stems from the Fresh Basil (2 bunches) and place the leaves in a sauté pan and cover with Vegetable Oil (as needed).
step 4 Remove the stems from the Fresh Basil (2 bunches) and place the leaves in a sauté pan and cover with Vegetable Oil (as needed).
step 5
Heat the oil and fry the basil leaves until they look translucent and dark green, but not burned.
step 5 Heat the oil and fry the basil leaves until they look translucent and dark green, but not burned.
step 6
Strain the leaves and reserve the oil for another use. Dry the leaves between two paper towels to remove any excess oil.
step 6 Strain the leaves and reserve the oil for another use. Dry the leaves between two paper towels to remove any excess oil.
step 7
Place the basil in a food processor or blender together with the Panko Breadcrumbs (200 g) and blend until finely ground and bright green. Pour into a bowl and set aside.
step 7 Place the basil in a food processor or blender together with the Panko Breadcrumbs (200 g) and blend until finely ground and bright green. Pour into a bowl and set aside.
step 8
Place a sauté pan over high heat and drizzle in some Olive Oil (as needed). Season the Salmon Fillets (2) with Salt (to taste) and Ground Black Pepper (to taste) then sauté in the pan, turning to brown all sides briefly. Remove to a paper towel and pat dry.
step 8 Place a sauté pan over high heat and drizzle in some Olive Oil (as needed). Season the Salmon Fillets (2) with Salt (to taste) and Ground Black Pepper (to taste) then sauté in the pan, turning to brown all sides briefly. Remove to a paper towel and pat dry.
step 9
Dredge the fillets in All-Purpose Flour (to taste) then set on a plate. Beat the Egg (1) and brush over the salmon fillets. Now roll in the basil-bread crumb mixture and set aside.
step 9 Dredge the fillets in All-Purpose Flour (to taste) then set on a plate. Beat the Egg (1) and brush over the salmon fillets. Now roll in the basil-bread crumb mixture and set aside.
step 10
Wash and peel the Purple Potatoes (200 g) then place in a small pot. Cover with water and bring to a boil. Reduce to a simmer until the potatoes are fully cooked about 15 to 20 minutes.
step 10 Wash and peel the Purple Potatoes (200 g) then place in a small pot. Cover with water and bring to a boil. Reduce to a simmer until the potatoes are fully cooked about 15 to 20 minutes.
step 11
While potatoes are cooking, add the White Wine (115 mL) minced shallots to a separate saucepot and bring to a boil. Reduce heat slightly and simmer until the wine has almost all but evaporated.
step 11 While potatoes are cooking, add the White Wine (115 mL) minced shallots to a separate saucepot and bring to a boil. Reduce heat slightly and simmer until the wine has almost all but evaporated.
step 12
Add the Heavy Cream (2 Tbsp) and cook until thickened.
step 12 Add the Heavy Cream (2 Tbsp) and cook until thickened.
step 13
Turn off the heat and immediately whisk in all the Butter (3 Tbsp) Add a few drops of Lemons (to taste) season with Salt (to taste) and Ground Black Pepper (to taste). Strain beurre blanc through a fine mesh sieve and keep warm.
step 13 Turn off the heat and immediately whisk in all the Butter (3 Tbsp) Add a few drops of Lemons (to taste) season with Salt (to taste) and Ground Black Pepper (to taste). Strain beurre blanc through a fine mesh sieve and keep warm.
step 14
Drain potatoes and let dry in the warm pan for a few minutes to remove some of the moisture.
step 14 Drain potatoes and let dry in the warm pan for a few minutes to remove some of the moisture.
step 15
Place the potatoes in a food processor together with the Butter (3 1/2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Blend until smooth. Check the seasoning, cover, and keep warm until plating.
step 15 Place the potatoes in a food processor together with the Butter (3 1/2 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Blend until smooth. Check the seasoning, cover, and keep warm until plating.
step 16
To finish, place the salmon fillets in the oven to warm. Bake just briefly about 2 minutes for medium rare.
step 16 To finish, place the salmon fillets in the oven to warm. Bake just briefly about 2 minutes for medium rare.
step 17
Place a spoonful of the purple potato puree in the center of two plates. Drizzle the beurre blanc around the potato puree then place the basil crusted salmon on top of the potatoes.
step 18
In a small bowl, toss the vegetables with a few drops of lemon juice, olive oil, Salt (to taste) and Ground Black Pepper (to taste) then mound on top of the salmon fillets and serve.
step 18 In a small bowl, toss the vegetables with a few drops of lemon juice, olive oil, Salt (to taste) and Ground Black Pepper (to taste) then mound on top of the salmon fillets and serve.
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