Potato Crusted Salmon Fillets
Description
Instead of potatoes on the side, serve them on top of your salmon for a great tasting crust. Serve with a simple salad or a veggie for a complete meal.
Ingredients
4 - 6 oz. salmon fillets
3/4 lb. baking potatoes
2 T. fresh chives, chopped
3 T. olive oil
2 T. mayonnaise
Kosher salt and black pepper
Directions
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Wash and peel the potatoes; grate on the wide-tooth side of a box grater or use the shredding disk of a food processor. Squeeze out the moisture from the potatoes by wrapping in a clean towel and wringing out the excess moisture. Break up the clump with your hands for easy mixing later.
Place chives, mayonnaise, salt and pepper in a medium bowl; stir.
Dry the salmon fillets thoroughly with paper towels; season with salt and pepper.
Place potatoes in the bowl with the mayonnaise; stir to combine.
Scoop one fourth of the potato mixture over of each salmon fillet. Press it into the salmon and evenly distribute.
Heat a large sauté skillet over medium heat; add olive oil and heat up.
When the oil is hot, carefully add fillets to the skillet, with the potato sides down. Gently press down on the fillets so the potato mixture will adhere to the salmon.
Sear the salmon until the potatoes turn golden brown, about 3-5 minutes. Gently flip the salmon over and cook until the sides look cooked through or are to your preferred doneness, another 3-5 minutes.
Transfer to a serving platter.
4 servings.