Preparation

1 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.
2 Slightly reduce soy sauce over medium heat, stir in sugar, remove from heat, reserve.
3 Steep green tea bags in hot water, remove tea bags, add ginger, simmer, remove from heat and gradually whisk in butter, do not boil, hold warm for service.
4 Place 2 1/2 each Steamed Idaho Potatoes in mixing bowl with paddle attachment, add soy sauce mixture, whip until smooth, hold at 140°F for service.
5 Place 2 1/2 each Steamed Idaho Potatoes in mixing bowl with paddle attachment, add Avocado pulp and lemon juice, whip until smooth, hold at 140 degrees for service.
6 Wash and peel remaining Idaho Potato, place on Benriner Turning Slicer with Julianne blade attachment, soak Idaho Potato strings in cold water.
7 Mix together dry seasonings.
8 Preheat skillet over medium high heat, season Salmon with seasoning mix, reserve a little seasoning, sear on skillet to 140°F, turning once, hold at 140°F for service.
9 Deep Fry Idaho Potato Strings in 350°F TFF canola oil 2-3 minutes until golden and crisp, turning once, drain and season with remaining seasoning.
10 Plate with approx. #20 scoop Soy potato mix, top with #20 scoop avocado potato mix, 1 portion salmon, 1/2 ounce green tea ginger butter sauce, and 1 ounce Idaho Potato strings.

Special instructions

Recipe courtesy of Bryan Cwik, Executive Chef

Source: Idaho Potato Commission