Roasted Verlasso Salmon With Warm Potato-Sunchoke Salad 4.000

Marvin Joseph/The Washington Post

Mar 5, 2014

The components on the plate provide subtle color and texture. The diced sunchokes, also called Jerusalem artichokes, are sauteed to tenderness and combined with just-boiled fingerling potatoes and spring onions. When they're consumed along with a bite of perfectly cooked salmon fillet and a mustard cream sauce, the term "superfoods" takes on added meaning.

Chefs at Tosca in downtown Washington like to use Verlasso salmon, sustainably farmed in Chile. It is available at Fresh Markets and through purveyors who buy from Samuels and Son.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • Four 6-ounce center-cut, skin-on Verlasso salmon fillets (see headnote)
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon canola oil
  • Extra-virgin olive oil
  • 8 ounces fingerling potatoes, scrubbed
  • 8 ounces sunchokes (see headnote)
  • 3 or 4 thin spring onions, finely chopped (may substitute scallions, white and light-green parts)
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon whole-grain mustard
  • Flaked sea salt, for garnish (optional)


Preheat the oven to 350 degrees.

Season the salmon lightly with salt and pepper.

Heat the canola oil in a large, ovenproof skillet over medium-high heat. Once the oil shimmers, add the fillets skin side up. Cook for about 2 minutes, until lightly browned on the bottom, then invert. Drizzle each fillet lightly with extra-virgin olive oil. Transfer to the oven and roast for about 6 minutes, until warm in the center and just opaque. Transfer to the stove top (off the heat).

Meanwhile, bring a pot of water to a boil over high heat. Add a generous pinch of salt.

Cut the potatoes crosswise into 1/4-inch wide coins. Add to the pot and cook/blanch for 8 to 10 minutes or just until tender. Drain and transfer to a mixing bowl.

While the potatoes are cooking, peel the sunchokes and cut them into 1/4-inch dice. Heat a teaspoon or two of extra-virgin olive oil in a medium saute pan over medium heat. Once the oil shimmers, add the sunchokes and season lightly with salt and pepper. Partially cover and cook for about 8 minutes, stirring a few times, until just tender and lightly caramelized. Add to the potato coins in the bowl along with the spring onions, and cover loosely to keep warm.

Bring the cream to a boil in a small saucepan over medium-high heat, whisking, then reduce the heat to medium-low and cook for 5 minutes (to reduce). Stir in the mustards until well incorporated. Remove from the heat. Whisk to create a thickened sauce. Taste, and season as needed.

Spread or place a dollop of the mustard cream sauce at the center of each plate. Divide the potato-sunchoke mixture among the plates, distributing it partially on the sauce. Gently arrange a salmon fillet on each portion. Sprinkle with the flaked sea salt, if desired. Serve warm.

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Recipe Source

From executive chef Massimo Fabbri and chef de cuisine Riccardo Rinaldi of Tosca in the District. An earlier version of this recipe contained incorrect sourcing information for Verlasso salmon. It is available at Fresh Markets and through purveyors who buy from Samuels and Son.

Tested by Bonnie S. Benwick.

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