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Enjoy the rich taste of Salmon in Basil Cream Sauce. Served with charred potatoes, this dish combines different flavors and textures for a delicious experience.
All products are proudly made in the USA.
View all of Mehadrin’s beautiful Shavuot 2024 recipes here.
6 slices of salmon, skin-on, cut down the center, and butterflied open
2 tablespoons coarse salt
1 tablespoon coarse black pepper
2 tablespoons Mehadrin Butter, for searing
3 potatoes, skin on
fresh basil leaves
1 stick Mehadrin Butter
2 frozen garlic cubes
4 frozen basil cubes (or a handful of chopped fresh basil)
2 cups milk
2 teaspoons sugar
1 teaspoon salt
10 ounces J&J Garlic Cream Cheese
Preheat the oven to 450 degrees Fahrenheit.
Wash and scrub the potatoes with water and poke some holes using a fork.
Transfer to a baking pan and bake for 50 minutes. Remove from the oven and let it cool down for 10-15 minutes.
Once cool, cut it in half lengthwise and then use your hands to break it into rough, crumbled pieces. Return the pieces to the oven and roast for 15-20 minutes until they start getting charred.
Season the salmon slices generously with coarse salt and black pepper on both sides.
Melt the butter in a skillet over medium-high heat.
Add the salmon slices and sear on each side for three to four minutes until golden brown.
Remove from the skillet and set aside.
Melt the butter, garlic, and basil in a saucepan.
Add the milk, sugar, and salt and bring to a boil.
Remove from heat and stir in the cream cheese until it’s melted and the sauce is smooth.
Spread cream sauce onto a large plate. Add pieces of charred potatoes over the cream sauce and place a seared salmon slice over the sauce and potatoes.
Garnish with fresh basil leaves
Recipe Development, Styling, & Photography by Yossi and Malky Levine
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