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


  1. Portion salmon to 2.5 ounce, hold under refrigeration for service.
  2. Wash and peel Idaho® potatoes, cut in half, steam 30 minutes or until very tender.
  3. Slightly reduce soy sauce over medium heat, stir in sugar, remove from heat, reserve.
  4. 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.
  5. 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.
  6. 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.
  7. Wash and peel remaining Idaho® potato, place on Benriner turning slicer with Julienne blade attachment, soak Idaho® potato strings in cold water.
  8. Mix together dry seasonings.
  9. 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.
  10. 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.
  11. 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.
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Yield: 12 servings

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