A Farmers Market Dinner Featuring Salmon & Truffle Cream

farmers market dinner

Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette

Inspired by a trip to the Farmers Market, fresh king salmon was pan-roasted and served over organic French lentils seasoned with just a kiss of my Meyer Lemon Vinaigrette along with wild arugula, irresistible baby cherry tomatoes, lightly toasted pine nuts, and avocado.

The sauce is made with La Tartufata blended with creme fraiche which added a velvety nuance to the dish. A preserved truffle product from Gourmet Attitude, La Tartufata is an earthy intense white truffle cream. This dinner was a delightful marriage of earth, garden, and sea. It’s the third in a series of three meals, each featuring one of the preserved truffle goodies in the “Trio Boutique.” We especially liked dipping the little heirloom tomatoes in the truffle cream sauce…

Trio Boutique


The folks at Gourmet Attitude suggest serving La Tartufata on rice, tagliatelle, gnocchi, meat and egg based dishes. At little goes a long way, use one teaspoon per person, blending with cooking water, cream and butter.


 Gourmet Attitude would like to share their products and their Facebook page with us!

For a CHANCE TO WIN a fabulous Trio Boutique:

1. “Like” the Gourmet Attitude Facebook page HERE.
2. AND leave a comment on one of Taste With The Eyes’ Truffle Love Dinner posts.
3. That’s it. Bonne Chance and Buona Fortuna!

Truffle Carpaccio
Ingredients: summer truffles, olive oil, salt, flavorings.

Truffle Honey
Ingredients: acacia honey, white truffles, flavorings.

La Tartufata (White Truffle Cream)
Ingredients: porcini mushroom, olive oil,
white truffles, salt, wine vinegar,
vegetable extracts, spices, flavorings.

Retail $73

A Farmers Market Dinner  ~ Featuring Salmon & Truffle Cream

salmon with truffles

Whisk 1 T. La Tartufata White Truffle Cream with 4 T. creme fraiche. Season to taste with salt and pepper. Pan-roast fresh king salmon to medium-rare. Artfully decorate a platter with the truffle sauce. Place salmon over organic French lentils. Arrange wild arugula, heirloom baby cherry tomatoes, cubed avocado,  and toasted pine nuts on the side. Drizzle lentils and vegetables with Meyer Lemon Vinaigrette.

Truffle Love Dinner Series ~ Three Dinners Featuring Preserved Truffles

#1 ~ A Sweet & Savory Dinner ~ Featuring Truffle Honey (here)


Pan-Seared & Roasted Pork Loin Wrapped in Bacon
Demilune of Baked Butternut Squash & Apple with Truffle Honey & Rosemary
Sauteed Purple Cabbage with Truffle Honey, Balsamic Vinegar, Caraway Seeds

#2 ~ A Heavenly Dinner ~ Featuring Truffle Carpaccio (here)

truf carpacc

First Course:
Cucumber & Truffle Carpaccio with Bucheron
Olive Oil, Verjus, Fleur de Sel, Chives

Second Course:
Filet Mignon Wrapped in Speck
Duxelles with Truffle, Potato Cake, Creme Fraiche, Truffle Carpaccio
Painted Bordelaise Reduction

#3 ~ A Farmers Market Dinner ~ Featuring Salmon & Truffle Cream


Pan-Roasted King Salmon with White Truffle Cream
Farmers Market Wild Arugula, Heirloom Baby Cherry Tomatoes, Avocado
Pine Nuts, French Lentils, Meyer Lemon Vinaigrette

Like truffles? “Like” my friends at Gourmet Attitude Facebook page HERE.

22 thoughts on “A Farmers Market Dinner Featuring Salmon & Truffle Cream”

  1. I am pretty sure I already left on a comment on one of your other posts – I think it was the one with the squash and apples – so pretty!

  2. Wow-the seafood-lover in me is jealous! Where oh where did you find fresh King salmon in March?

    I think I’d use that truffle cream on just about everything. Thanks for inspiring me Lori-King Salmon & Truffle Cream looks amazing. I “like” the Gourmet Attitude on FB as well.

    1. Hi Maureen – this fresh king is flown in from New Zealand. They fly whole fish here, and sell it within 48 hours. I bought it at the famers market at the fish stand, she has all kinds of fish, including live sea urchin, which I also brought home and hope to share soon. Have to wait another month or so for my favorite salmon, from our own waters here, off the California coast at Morro Bay. Thanks for your comment.

      1. What a fantastic farmer’s market you have. I’ll look forward to your sea urchin post.

        I’m headed to Monterey in May for Cooking for Solutions at Monterey Bay Aquarium. I cannot wait to eat fresh CA seafood!

  3. I have to say that this looks delicious. Your photos are gorgeous as well.

    I commented on one of the posts and now follow you on Facebook although I shouldn’t because your posts are going to tempt me!!

  4. I do not have a Facebook account, and do not wish to create one. I hope it does not affect my chances of winning these delectable oils. Would love to use them for an upcoming art and culinary event weekend.

  5. Oh my goodness – that is a beautiful plate, just stunning! First of all, I’m a sucker for salmon…but add some truffle to the mix and I’m in love. Would love to try some of those truffle products (liked Gourmet Attitude on FB, w/ personal and blog accounts…for good measure). 🙂 Thanks for the chance, Lori Lynn!

  6. Oh this is the perfect post for me right now!! My sister gave me a little bottle of truffle carpaccio for Christmas and I had no idea what to do with it – until now! All three of these meals / dishes look fabulous!!! Headed over to take a closer look at A Heavenly Dinner!

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