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.
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!"
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
TeamSheridan 2y agoMy 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!
jessicaforsythpruitt 3y ago
sbjonas 3y agoExcellent - made a balsamic-rasperry reduction and roasted asparagus to go with it and it was great!