Potato Crusted Salmon With Chives And Scallion Sauce Food

SALMON SCALLION POTATO PANCAKES

Steps:

• In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.

POTATO-CRUSTED SALMON WITH CHIVES AND SCALLION SAUCE

Steps:

• Grate the potatoes using the large holes of the grater.
• Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
• Preheat oven to 425 degrees.
• In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
• Serve with Chive and Scallion Sauce.
• Grate the potatoes using the large holes of the grater.
• Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
• Preheat oven to 425 degrees.
• In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
• Serve with Chive and Scallion Sauce.
• In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
• Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
• In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
• Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.

PORTOBELLO STEAK AND SCALLION POTATO TOWER

Steps:

• Toss portobello mushrooms in olive oil for grilling and add salt and pepper to taste.
• Apply to heat source gill side down until they sweat, about 2 minutes. Turn over and finish cooking. Remove from grill and toss in 1/2 cup balsamic vinegar to marinate. Do not cover: mushrooms will absorb flavor as they cool.
• Cook potatoes in cold, salted water. Bring up to a boil and simmer until tender. Strain and add to a mixing bowl. Mash by hand with 3 to 4 tablespoons of butter.
• Bring 1 cup heavy cream to a boil and slowly stir into mashed potatoes until smooth . Use as only as much of the heavy cream as you need. Add scallions, garlic and salt and pepper to taste.
• In a small saucepan reduce 2 cups balsamic vinegar over low heat until syrupy in consistency. Reserve warm for sauce.
• Brush ears of corn with olive oil and add salt and pepper. Grill approximately 4 to 5 minutes, rotating corn to prevent burning. When cool enough to handle remove kernels with knife and reserve for garnish.
• On a plate lay a small amount of mesclun in center for underliner, place first portobello down and apply small amount of mashed potatoes as second layer. Repeat until third portobello is top layer, with two layers of mashed potatoes in between. Garnish around plate with roasted corn and chive sticks and red onion. Do not overcrowd plates. Using a spoon drizzle balsamic reduction on top of tower and around plate.

POTATO CRUSTED SALMON

Steps:

• For the Salmon breading:
• Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes.
• For the Lemon butter sauce:
• In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter.
• Plating procedure:
• Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions.

CRUSTED SALMON

Steps:

• Heat oven to 375º.
• Spray shallow baking pan with cooking spray.
• Rinse and pat salmon dry with paper towel.
• Place salmon in pan, brush both sides with 2 tablespoon butter.
• Sprinkle with salt.
• Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl with 1 tablespoon butter.
• Press bread crumb mixture evenly on salmon top.
• Flip and repeat ending with skin side down in pan.
• Bake uncovered 18 minutes.
• Serve immediately.

POTATO CRUSTED SALMON (MICHAEL SMITH)

Steps:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, oil and salt and pepper mixing well.
• Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

POTATO CHIP CRUSTED SALMON

Steps:

• Preheat the oven to 400°F Line a baking sheet with aluminum foil.
• Lay the side of salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.
• Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
• Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.
• Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet-there's no shame in that, either.

SALMON TRILOGY (PART I): POTATO BAKED SALMON

Steps:

• NOTE: Prepare fish and onions while potatoes are cooking.
• For fish: grease form. If necessary, cut fish into large pieces so that fish can be evenly put into casserole form. Salt and pepper to taste. Sprinkle 2 tbs parsley over salmon. Set aside. Preheat oven to 375 F (200 C).
• For onions: cook chopped onions in olive oil until soft (for about 1-2 minutes).
• Peel and cook potatoes in salted water for about 20 minutes until tender. Drain and mash potatoes. Add olive oil and add so much of the milk to have a spreadable consistency.
• Add onions, garlic and nutmeg. Salt to taste.
• Spread potatoes over fish.
• Mix bread crumbs and parmesan. Add enough olive oil to moisten the crumbs. Sprinkle over the potatoes.
• Bake in the middle of the oven for about 20 minutes until crust is golden brown. If it is getting to brown, cover it with aluminium foil.
• Directly before serving sprinkle with chopped parsley. Serve immediately.
• NOTE: time to boil potatoes is not included in cooking time, because you use it for the preparation of the other ingredients.