Potato-Crusted Salmon with Herb Salad

3 reviews, 5 star(s). 67% would make again

Ready in 45 minutes

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.



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



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.


pair with Pinot Noir

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Comment or review

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 3y ago

Excellent - made a balsamic-rasperry reduction and roasted asparagus to go with it and it was great!
sbjonas 3y ago

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