It’s one of Disneyland’s best restaurants, and this recipe is a delicious favorite.
Wendy Paul shares this copycat dish from the Blue Bayou.
Salmon With Basil Cream Sauce
4 -4 to 6 ounce salmon fillets
4 cups fresh spinach and arugula or spinach mix
1 Roma tomato, diced
1 tbsp. Capers
2 green onions diced
2 tbsp. fresh basil puree (or fresh basil
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
Fresh basil leaves
2-3 small Russet potatoes, peeled
1 medium head of cauliflower
1/2 cup Parmesan cheese
Prepare your salmon, dry the fish with a paper towel, and then season your salmon with Kosher salt on both sides. In a large skillet, over medium heat, pan fry the salmon fillets, for 2-3 minutes on each side, or until the fish flakes easily with a fork. remove the salmon from the skillet.
Meanwhile, heat a large pot with water, and 1 tsp. salt. Bring to a boil. Add 1 head of cauliflower, cut into 1″ pieces, and the small potatoes, cut into chunks. Boil for 20-22 minutes, until fork tender. Drain the potatoes and cauliflower, and smash with a pastry cutter or potato masher. Add the Parmesan cheese and stir to combine. Set aside.
In the same skillet as the salmon, place the fresh fresh spinach and 2 tbsp. of broth to steam and slightly cook the greens. Cook for 2-3 minutes, stirring occasionally. Remove from the heat and set aside.
In a small bowl, place the tomato, capers and green onion, tossing to combine all ingredients. Set aside.
In your blender, place chicken or vegetable broth, basil puree, and pulse until smooth. Then add the heavy cream and pulse until sightly thickened and light green.
To plate your dinner, place a spoonful of mashed potatoes, the some greens on top of the potatoes. Then add your salmon, and tomato caper salad. Top with creamy basil sauce.