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Potato Wrapped Verlasso Salmon

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


AppetizerMain Dish



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


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.


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Recipe By: Chef Joshua Ingraham

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