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Norwegian Salmon Pommes

Preparation Time: 30 Minutes
Cooking Time: 10-15 Minutes
Serving Size: 4

Nutrition Facts

Calories: 830
Total Fat: 41g
Carbohydrates: 53g
Cholesterol: 205mg
Fiber: 5g
Sodium: 170mg


2 cups carrots, julienned
1/2 cup cornstarch
1 tablespoon + 1 teaspoon garlic, finely chopped
1 cup heavy cream
4 each norwegian salmon fillets, 8 oz.
2 cups pink champagne
4 cups potatoes, peeles, shredded
2 teaspoons prepared horseradish
to taste salt and pepper
2 cups yellow squash, julienned
2 cups yellow squash, julienned
2 cups zucchini, julienned


1. To prepare the champagne cream, sauté garlic and horseradish. Deglaze with champagne, add cream and reduce until thickened. Season with salt and pepper. Hold warm.

2. To prepare the vegetable spaghetti, sauté vegetables until tender. Season to taste. Cool and reserve.

3. To prepare each potato-crusted salmon fillet, combine potatoes and cornstarch. Mix well. Top Norwegian Salmon fillets with potato mixture and pan-sear potato side down until potatoes are golden brown. Turn fish and cook to desired doneness.

4. For each serving, place 4 ½ oz. vegetable spaghetti in the center of a plate. Top with one potato-crusted salmon and drizzle 3 oz. reserved champagne sauce over the top.

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