Potato-Crusted Salmon with Herb Salad - BigOven 190419

Potato-Crusted Salmon with Herb Salad

Ready in 45 minutes
3 review(s) averaging 5. 67% would make again

Top-ranked recipe named "Potato-Crusted Salmon with Herb Salad"

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Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust.

TOTAL TIME: 30 MIN

"My whole family loved this, even my picky kids! Faster and easier to make than I thought, too. This may be our new go-to Friday dinner during Lent!"

- TeamSheridan

Ingredients

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4 cup frozen shredded potatoes; (hash browns), thawed and squeezed dry
2 tablespoons chives; snipped
2 tablespoons all-purpose flour
Salt and pepper; and pepper
4 8-oz skinless salmon fillets
1 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
4 ounce herb salad mix; (6 cups)

Original recipe makes 4 Servings

Servings  

Preparation

1.In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.

2.In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

3.Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.

Notes

pair with Pinot Noir

Credits

Added on Award Medal
Calories Per Serving: 557 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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My whole family loved this, even my picky kids! Faster and easier to make than I thought, too. This may be our new go-to Friday dinner during Lent!
TeamSheridan 1 year ago
Excellent - made a balsamic-rasperry reduction and roasted asparagus to go with it and it was great!
sbjonas 2 years ago
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