Chinook Salmon, Chive Gnocchi & Mushrooms

Gnocchi, gnocchi. Who's there? Salmon's here!


  • 2 large pieces of chinook salmon
  • 2 russet potatoes, fully cooked, peeled and mashed.
  • ¼ cup chopped chives
  • ⅔ cup AP flour
  • 1 egg
  • ¼ cup butter
  • 4-5 mushrooms, quartered.
  • Canola oil and salt


  1. In a large mixing bowl, make the gnocchi dough by adding your mashed russet potatoes, the AP flour, chopped chives, and egg. Mix well, but as gently as possible.
  2. Turn the gnocchi dough onto a floured surface, and roll it into a log the thickness of a nickel. Slice the log crosswise into 1 inch pieces. 
  3. Get a large pot of salted water into a boil. Drop in the gnocchi pieces and cook them 2-3 minutes, until they float to the surface. Drain them onto a plate.
  4. Heat a large frying pan on medium heat. When it’s hot, add the butter followed by the gnocchi, and let them cook several minutes, flipping occasionally, until golden brown on both sides.
  5. Heat another large frying pan on medium-high. When hot, add a good glug of canola oil, both salmon filets, and the quartered mushrooms. Season everything generously with salt. Cook 3-4 minutes, until salmon is browned underneath, then flip and cook another 2-3 minutes until the salmon is done. 
  6. Serve!

More Recipes from DAN