Basil Crusted Salmon with Purple Potato Puree

7 Ratings
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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!
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.


Total Cooking Time


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!
Serves 2
2 bunches
to taste
Vegetable Oil
4 cups
Panko Breadcrumbs
3 1/2 Tbsp
Snow Peas
1 oz
Wood Ear Mushrooms
to taste
Salt and Pepper
1/2 cup
White Wine
2 Tbsp
Heavy Cream
3 Tbsp
Butter , softened
to taste
Lemons , juiced, freshly squeezed
to taste


Step 1
Preheat oven to 350 degrees F (175 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 (1 oz) 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 (to taste) .
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 7
Place the basil in a food processor or blender together with the Panko Breadcrumbs (4 cups) 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 (to taste) Season the Salmon Fillets (2) with Salt and 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 10
Wash and peel the Purple Potatoes (1 1/3 cups) 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 (1/2 cup) 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 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 and pepper. 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 15
Place the potatoes in a food processor together with the Butter (3 1/2 Tbsp) and salt and pepper. 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 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 and pepper then mound on top of the salmon fillets and serve.

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