Salmon with Avocado and Wasabi-Soy Potatoes
- 12 sustainable wild Sockeye salmon fillet (2.5 ounces each)
- 6 each 80 count Idaho® potatoes
- 1/2 cup light soy sauce
- 2 tablespoons sugar, granulated canister
- 2 each green tea bags
- 1/2 cup hot water
- 1/4 cup ginger pickled, julienned
- 1/4 pound butter, unsalted
- 1 each fresh avocado pulp
- 1/4 cup fresh lemon juice
- 1 each 80 count Idaho® potato
- 1 tablespoon wasabi powder
- 1 tablespoon garlic salt
- Portion salmon to 2.5 ounce, hold under refrigeration for service.
- Wash and peel Idaho® potatoes, cut in half, steam 30 minutes or until very tender.
- Slightly reduce soy sauce over medium heat, stir in sugar, remove from heat, reserve.
- Steep green tea bags in hot water, remove tea bags, add ginger, simmer, remove from heat and gradually whisk in butter, do not boil, hold warm for service.
- Place 2 1/2 each steamed Idaho® potatoes in mixing bowl with paddle attachment, add soy sauce mixture, whip until smooth, hold at 140°F for service.
- Place 2 1/2 each steamed Idaho® potatoes in mixing bowl with paddle attachment, add avocado pulp and lemon juice, whip until smooth, hold at 140 degrees for service.
- Wash and peel remaining Idaho® potato, place on Benriner turning slicer with Julienne blade attachment, soak Idaho® potato strings in cold water.
- Mix together dry seasonings.
- Preheat skillet over medium high heat, season salmon with seasoning mix, reserve a little seasoning, sear on skillet to 140°F, turning once, hold at 140°F for service.
- Deep fry Idaho® potato strings in 350°F TFF canola oil 2-3 minutes until golden and crisp, turning once, drain and season with remaining seasoning.
- Plate with approx. #20 scoop soy potato mix, top with #20 scoop avocado potato mix, 1 portion salmon, 1/2 ounce green tea ginger butter sauce, and 1 ounce Idaho® potato strings.