1 40-oz. Chicken of the Sea® Pink Salmon
1 cup dry white wine
3 Tbsp. olive oil
1 lb. Swiss cheese
1 cup diced onions
4 lb. cooked sweet potatoes
1 cup diced carrots
1 cup whipping cream
1 cup diced celery
1 cup salted butter
Heat olive oil in saute pan until hot. Add carrots and saute 1 minute; add celery and saute for 1 minute; add onions and saute until onions are translucent, 3-5 minutes. Deglaze with white wine and reduce by half. Add salmon and put in bottom of ½ hotel pan.
Top salmon with Swiss cheese. Whip sweet potatoes with cream and butter until smooth. Place on top of Swiss cheese. Bake in 350°F oven for 30 minutes or until potatoes are golden brown.