Potato-Crusted Salmon Fillets
Making potato-crusted fish fillets is much easier than you might think. I hesitated for a long time because I was certain the potatoes would separate from the fish when flipped. But they did not. The trick is to press them firmly into the fillet and to sauté over high heat in a good pan. In this recipe, the skin is left on and the potatoes only go on the flesh side. This is a quick, easy, healthy and absolutely delicious main dish that is equally appropriate for a simple family dinner, special occasion or elegant entertaining. The recipe works with any firm fish fillets and can be made in any amount, using a smaller potato or more as needed.
- 4 center-cut salmon fillets, skin on, about 6 ounces each
- 1 large potato, white or Yukon gold, peeled
- Salt and pepper to taste
- 3 tablespoons olive oil
Preheat oven to 450° F. Spray a medium baking sheet with cooking spray. Grate the potato using the large holes of the grater. Completely cover the skinless side of the salmon with the potatoes, then press down firmly with your hand to make sure they will stick. Season with salt and pepper. Heat a large skillet over high heat. Add the olive oil. Gently place the fillets in the skillet, potato side down. Sear until the potatoes are well browned and crusty, about 2 minutes. Gently turn the salmon skin side down. Place in the oven and bake until the salmon is just cooked through, about 4 minutes depending on thickness. Place fillets on individual serving plates, potato side up. Serve immediately.