Description

Make your salmon decadent by coating it in shredded russet potatoes. It's like serving it in crispy hash browns. Who wouldn't love that?

Ingredients

• 1½ lb. salmon filet (buy the thicker head end of the filet, not the narrow tail end)
• 2 oz. (about ½ - ¾ c.) shallots
• 1 t. fresh thyme
• 1/3 c. heavy cream
• ¼ t. kosher salt
• few grinds black pepper
• 1 lb. new red or russet potatoes, peeled and shredded on large holes of cheese grater
• 3 T. butter
• sour cream, to serve on the side, if desired

Steps

1. Remove skin from salmon by running a knife between skin and flesh. (Lay skin down, keep knife flat and start on one end. Grab skin and pull as you work knife from one end to the other, keeping blade flat).
2. Remove ½ lb. fish; set aside. (This will be pureed so OK to use scraps, end pieces, trimmings, etc.)
3. Take the remaining 1 lb. salmon and cut into 2 equal pieces; lay each piece on its side; cut in half horizontally so there are 4 pieces, which are now half the thickness of the full piece; set pieces aside.