Alaska Salmon and Potato Bundles



  • 2 oz. Stealth® Julienne Fries (item S01)
  • 2.5 os. salmon
  • 2.5 oz. vegetables
  • 1/4 cup Monterey jack cheese

Caramelized Onion Truffle Sauce
  • 2 Tbsp. truffle oil
  • 1 lb. yellow onion, sliced
  • 2 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 1/2 cup vegetable stock
  • 1/2 cup heavy cream
  • 1/4 cup white wine
Yield:  1-1/4 cup (10.5 oz.)


Assemble Alaska Salmon and Potato Bundles Plate

  1. Grill 2.5 oz. salmon and keep warm.
  2. Saute 2.5 oz. vegetables in rosemary butter and keep warm.
  3. Prepare 2.5 oz. Stealth® Julienne Fries (item S01) according to package directions.
  4. Toss fries in 1/4 cup shredded Monterey jack cheese immediately after frying and stand upright in a condensed swwetened mil can which has not top or bottom.  Wait for 30 seconds, stand on a hot plate and slowly lift the can off the fries, leaving the bundle of fries on the plate.
  5. Drizzle 1/2 oz. Onion Truffle sauce on plate and over fry stack.
  6. Add vegetables to platter and top with chunks of grilled salmon.



1+ servings