It has been cool and rainy this Spring, weather that is perfect for Spring greens, and right now the produce that is being offered by local farms is leafy greens. I was fortunate to receive a share of many different leafy greens from a friend.
Today's recipe features collard greens, which is an ingredient commonly used in Southern cuisine. In combination with other typically Southern ingredients (fried potatoes, Vidalia onions, and cream) and ingredients common to Pacific Northwest (sockeye salmon and shiitake), this dish is a unique fusion of flavors. I am also excited to introduce my new creation - Fried Potato Cream. It is a wonderful addition to the collard wrapped salmon, and this versatile sauce can also be used in a variety of dishes.
Ingredients: (2 servings)
4 fingerling potatoes, thinly sliced
1 tablespoon Vidalia onions, chopped
1/4 cup cream
1/2 cup shiitake mushrooms
2 tablespoons Vidalia onions, chopped
2 large collard green leaves
2 wild salmon fillets, such as Sockeye or Coho (about 4 ounces each)
Salt, pepper to taste
Vegetable oil
Directions:
In a small skillet, heat oil. Sprinkle the potatoes with salt and pepper, and fry the potatoes with onions until the potatoes are golden on both sides and cooked through. Combine in a bowl with cream and mix with immersion blender. Refrigerate until ready to use.
Add a little more oil to your skillet and add mushrooms and onions. Cook for a few minutes, until the mushrooms are starting to brown.
Add collard greens to a pot of boiling water, cook for just about a minute and a half and then immerse in a cold water and then pat dry.
Pre-heat the oven to 400°F. Sprinkle salmon fillets with salt and pepper, cook in a skillet with oil for about a minute per side.
On a top of each collard green leaf, place half of mushrooms, then a salmon fillet, and scoop a generous amount of the fried potato cream to cover the salmon. Wrap the collard green around the filling and close with help of toothpicks if necessary. Arrange on a cedar plank (or a baking sheet). Bake for about 10 minutes, remove the toothpicks, flip over and serve.
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I am submitting this recipe to this week's BSI hosted by Girlichef
