Salmon with Avocado and Wasabi-Soy Potatoes | Idaho Potato Commission
Portion salmon to 2.5 ounce, hold under refrigeration for service. Wash and peel Idaho® potatoes, cut in half, steam 30 minutes or until very tender. Slightly reduce soy sauce over medium heat, stir...
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Cooking tools:
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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
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