Yield: 28 6-oz. portions.

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.