Collard Wrapped Sockeye Salmon with Shiitake Mushrooms, Vidalia Onions, and Fried Potato Cream
- 4 fingerling potatoes, thinly sliced
- 1 Tbs. Vidalia onions, chopped
- 1/4 C. cream
- 1/2 C. shiitake mushrooms
- 2 Tbs. Vidalia onions, chopped
- 2 lg. collard green leaves
- 2 wild salmon fillets, such as Sockeye or Coho (about 4 oz. each)
- salt and pepper to taste
- vegetable oil
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 degrees. Sprinkle salmon fillets with salt and pepper, cook in a skillet with oil for about a minute per side.
On 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 at 350 degrees, remove the toothpicks, flip over and serve.