Skillet-Seared Fillet of British Columbia Farmed Salmon and Herbed Idaho® Potato Gaufrettes


  • Skillet-Seared Salmon
  • 24 Fresh British Columbia Farmed Salmon fillets, 6 oz. each, skinned
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 cups butter
  • 6 qts. chicken stock
  • 4 cups diced tomatoes
  • 3/4 cup julienned green onions
  • 1 cup julienned shallots
  • 1 cup minced chives
  • Herbed Idaho Potato Gaufrettes
  • 10 (90 count) Idaho Potatoes, peeled and chunked
  • 1/2 cup unsalted butter
  • 1/2 cup minced fresh chives
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced fresh basil
  • 3/4 cup minced shallots
  • 3/4 cup minced garlic
  • Salt and pepper, to taste
  • Oil for frying, as needed


Herbed Idaho Potato Gaufrettes
  1. Peel and cook 7 potatoes in boiling, salted water until tender.
  2. Mash potatoes with butter, herbs, shallots, garlic, salt and pepper. Keep warm and set aside.
  3. Using a mandolin, slice remaining 3 peeled potatoes to produce approximately 100 potato chips. (Do not wash starch from potatoes)
  4. In a sauté pan or deep fat fryer, cook potato chips until crisp and golden brown.
  5. To assemble. Place warm mashed potato mixture in a pastry bag and pipe small rosettes on serving plate. Place 1 chip on top of each rosette. Pipe another rosette on top of the chip. Repeat, alternating chips with rosettes, finishing each with a rosette.
Skillet -Seared Fillet of British Columbia Farmed Salmon
  1. Season each salmon fillet with salt and pepper.
  2. For each serving, sauté in 4 teaspoons butter and cook until just firm to the touch, 5-6 minutes. Set aside and keep warm.
  3. Deglaze pan with 1 cup stock. Bring to a boil and reduce by half. When almost reduced, add 5 ounces tomatoes. 1 teaspoon green onions 1/2 ounce shallots and 1/2 ounce chives.
  4. To serve: Spoon 1/2 of reduced stock mixture on to serving plate. Place salmon on top and finish with remaining mixture.
Print Recipe

Yield: 24 servings

Share this Recipe