POTATO-CRUSTED SALMON FILLETS

SERVES 3-4

Making potato-crusted fish fillets is much easier than you think. I hesitated for a long time because I was certain the potatoes would separate from the fish when flipped. But they didn't. 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 the one side so the potatoes only go on the skinless side. This is quick, healthy, elegant and absolutely delicious.

INGREDIENTS

1-1/2 pound salmon fillet, cut into 3 or 4 serving pieces

1 large potato, peeled

Salt and pepper to taste

3 tablespoons olive oil

Preheat oven to 450° F. 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. Sprinkle with salt and pepper. Heat a large ovenproof 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 fillets to the other side. Place in the oven and bake until the salmon is just cooked through, about 5 minutes. Place fillets on individual serving plates, crust side up. Serve immediately.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.