Gourmet Salmon Dinner

Ingredients (for 2 servings)

Creamy Shallot Potato Puree
  • 4 tablespoons 
butter, divided
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • ⅓ cup 
whole milk
  • 1 ½ teaspoons 
white pepper
  • 1 teaspoon 
  • 2 lb 
yellow potato, peeled, quartered, and boiled until tender
Sautéed Vegetables
  • olive oil, to taste
  • 1 cup 
porcini mushroom, trimmed and quartered
  • 1 bunch asparagus, ends trimmed
  • salt, to taste
  • pepper, to taste
Crispy Skin Herb-Crusted Salmon
  • 2 skin-on salmon fillets
  • salt, to taste
  • pepper, to taste
  • fresh thyme, to taste
  • olive oil, to taste
  • 2 tablespoons 
butter, cubed
  • 3 cloves garlic, crushed


  1. Make the creamy shallot potato puree: Melt 3 tablespoons of butter in a medium pan over medium-high heat. Add the shallots and cook for 3-4 minutes, until softened.
  2. Add the garlic and another tablespoon of butter and continue to cook for another 3-4 minutes, stirring frequently, until the shallots are browned.
  3. Add the milk, white pepper, and salt and stir to incorporate.
  4. Transfer the shallot mixture to a food processor and process until smooth.
  5. Mash potatoes in a large bowl. Add the shallot puree and continue to mash until fully incorporated. Set aside.
  6. Make the sautéed vegetables: Heat a drizzle of olive oil in a large pan over medium heat. Add the mushrooms and cook for 5 minutes, stirring occasionally, until starting to soften.
  7. Push the mushrooms to one side of the pan and add a bit more oil. Add the asparagus and season everything with salt and pepper. Cook for 5 minutes, until the vegetables are tender. Remove from the heat and set aside.
  8. Make the salmon: On a cutting board, cut 4 slits in the salmon skin, roughly ¼-inch (6 mm) apart and ½-inch (12 mm) into the salmon flesh. Season with salt, pepper, and thyme leaves.
  9. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the salmon, skin-side down. Cook for 3-4 minutes, or until a lighter pink color has reached ⅓-½ of the way up the side of the salmon.
  10. Flip the salmon and immediately add the butter, garlic, and a few sprigs of thyme. Stir the garlic and thyme around the pan to infuse the flavors and spoon the butter over the salmon for 2 minutes more, until the salmon is cooked through. Remove the salmon from the pan.
  11. Add the potato puree to plates and top with the sautéed vegetables and salmon.
  12. Enjoy!

ALL RIGHTS RESERVED © 2019 www.shelikesfood.com

Share on facebook
Share on twitter
Share on google
Share on pinterest

Read the December 2020 Issue

Welcome to Houston Family Magazine! We are Houston’s Top Parenting Magazine. Our mission is to Educate, Entertain, and Empower all parents through excellence in editorial; we deliver essential information with enthusiasm and energy to engage with local parents for meaningful experiences. We invite you to join our family. Enjoy the December Issue!

Read More »
Sign Up For Our Newsletter.

Stay connected for your daily dose of Parenting Advice, Houston Area Events, Awesome Giveaways and much more!

Thanks for joining our family.

TSR Polar Express
dewberry farm

november, 2020