Salmon with Avocado and Wasabi-Soy Potatoes | Idaho Potato Commission

Ingredients

• 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