×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Wrapped Verlasso Salmon

Share this

Print Recipe
Potato Type: White
Cuisine: American
Prep Method: Pan Fried

Dish

AppetizerMain Dish

Ingredients

+

Potato Wrapped Verlasso Salmon

  • Salmon (6 oz. skinless + Boneless)
  • 1 White potato (2 slices lengthwise to wrap salmon)
+

Red Wine Braised Lentils

  • 1/4 cup olive oil
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 3/4 cup onions, diced
  • 1 bay leaf
  • 1 1/4 cups lentils (ideally the du puy type)
  • 1 or 2 sprigs fresh thyme (optional)
  • 1 cup red wine
  • 2 to 2 1/2 cups water, chicken stock, or a combination
  • 2 to 3 tablespoons olive oil
+

Norwegian Dill Sauce

  • 1 cup yogurt plain
  • 1 clove garlic
  • 2 tbsp lemon juice (Make sure to zest the lemon first to add to sauce)
  • 1 handful of dill, fresh
  • 1 tbsp capers
  • black pepper
  • sea salt

Preparation

Potato Wrapped Verlasso Salmon

  1. Sheet potatoes using a vegetable sheeter.
  2. Pan sear the salmon to cook it through just a little bit (sear the fish in show side).
  3. Wrap Salmon filets with potato sheet, sear on all sides until a crispy outer shell is created.

Red Wine Braised Lentils

  1. In a medium-sized pan, warm the olive oil over medium-low heat and add the carrots, celery, and onions, along with a few pinches of salt.
  2. Cook, stirring occasionally, for about five minutes.
  3. Raise the heat slightly and add the lentils, bay leaf, thyme (if using), the wine, and a cup of the water or stock.
  4. When the lentils begin to simmer, lower the heat and cook uncovered, stirring occasionally, and adding small amounts of additional water or stock as each is absorbed.
  5. After about a half-hour, the finished lentils should be nutty but tender and just slightly wet. (You may have water or stock leftover.) Salt to taste.
  6. Drizzle with the final tablespoons of olive oil and cook for another minute, then serve.

Norwegian Dill Sauce

  1. Combine ingredients.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Joshua Ingraham

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up