Faroe Island Salmon w/ Dilled German Potato and Egg Salad

Faroe Island Salmon w/ Dilled German Potato and Egg Salad

  • Salmon
  • Lodging
  • Casual Dine/FSR
  • Entree
  • Cook as Desired
  • Flavor Profile: German
  • Complexity: Medium
  • Dietary Concerns: Egg

Ingredients

Yield: Servings
  • 1 pound
    Small Potatoes, cut in half
  • 2 tbsp
    Olive Oil
  • ½ cup
    White Onion, diced small
  • 2 tbsp
    Apple Cider Vinegar
  • 2 ea.
    Scallions, sliced
  • 2 tbsp
    Fresh Dill, chopped
  • 6 slices
    Bacon, minced
  • 2 ea.
    Eggs
  • 4 ea.
    6 oz. Faroe Island Salmon Portions

Directions

  1. Defrost the Faroe Island Salmon portions over night, under refrigeration in a drip pan.
  2. Begin by preparing the hard boiled eggs. Cover the eggs with water in a small pot. Cook over a medium-high setting. Once the water comes to a boil immediately cover the pot with a lid and shut off the heat. Set a timer for 12 minutes and once up submerge the eggs in cold water until chilled through. Thoroughly peel and rinse the eggs with cold water.
  3. Cover the cut potatoes with cold salted water in a medium pot and bring to a boil. Cook until tender before draining and transfer to a large bowl. Meanwhile, cook the minced bacon in a large sauté pan over a medium-high setting until rendered completely and crispy. Add the diced onion and cook, stirring often, until soft. Remove from the heat and mix in the cider vinegar. Add this mixture to the potatoes along with the sliced scallions and fresh dill. Season to taste with salt and pepper.
  4. Meanwhile, gently pat the portions dry with paper towel. Season to taste with salt and pepper. Preheat a large non stick pan over a medium-high flame on the stovetop. Add 2 tbsp. of high quality oil to the pan and allow to preheat just until the oil begins to glisten and lightly smoke. Carefully add the salmon portions to the pan and sear for approximately three minutes before carefully transferring the pan to a preheated 400 degree oven. Cook the salmon for an additional 10-12 minutes until an internal temperature of 165 is achieved.
  5. Serve the fully cooked salmon atop individual portions of the potato salad. Garnish each portion with a thinly sliced hard boiled egg.

Pairing Suggestions

Round out this savory offering with some lentils or a light pasta dish. Add even more flavor with a drizzle of balsamic sauce.

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