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

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Name: Potato-Crusted Salmon with Herb Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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)

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INGREDIENTS

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)

Servings

INSTRUCTIONS

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

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Potato-Crusted Salmon with Herb Salad

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)

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.

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 4 Servings

Calories: 557
Calories from Fat: 551 (99%)

Amt Per Serving		% DV

	Total Fat 61.3g	82 %
	Saturated Fat 5.9g	30 %
	Monounsaturated Fat 35.7g
	Polyunsanturated Fat 18.2g
Cholesterol 0mg		0 %
Sodium 116.8mg		4 %
Potassium 16.3mg		0 %
Total Carbohydrate 3.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 557

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