Recipe: Salmon Vichyssoise is classic French cuisine with a one-pan West Coast twist

RECIPE & PHOTO BY CAMERON TAIT

Invented by a French chef at New York’s Ritz-Carlton Hotel in the early 1900s, vichyssoise is a soup made from potatoes, leeks, cream, seasonings and stock. What makes it truly unique, however, is that it is served cold. In a simple, but tasty twist, I’ve added Pacific salmon to the mix in this one-pan creation, which is best served straight out of the oven. Not only is there just one pan to clean, but all the wonderful flavours are captured together in each savoury bite.

• 4 5-oz wild Pacific salmon fillets, skin removed
• Kosher salt and pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 12 creamer potatoes, sliced
• 1 tsp chopped garlic
• 1 cup, sliced leek
• 1 cup chicken stock
• ½ cup heavy cream
• Zest of ½ lemon
• Kosher salt and pepper
• 1 tsp fresh dill, chopped
• 4 lemon wedges

1. Pre-heat oven to 350F.
2. Season salmon fillets on both sides with salt and pepper. Place frypan on medium-high heat, add olive oil and sear fillets on each side for 2 minutes; remove and set aside to cool.
3. Using the same pan, reduce to medium heat, then add butter and potatoes. Sweat potatoes until tender, then add garlic and leeks and cook for five more minutes before adding chicken stock, cream and lemon zest. Season with salt and pepper as needed, then reduce to a simmer for 10 minutes.
4. Place seared salmon on top of potatoes and bake in 350° oven for 15 minutes. Remove from oven, sprinkle with dill and serve immediately with lemon wedges.

FOR THE GLASS

With its fresh aromas of wild grapefruit, peach, cherry, melon and summer flowers, this pale pink rosé from the Okanagan Valley, B.C.’s Gray Monk Estate Winery makes a great pairing for this rich, creamy dish.