Potato Wrapped Salmon Food

POTATO-WRAPPED SALMON

Steps:

• Place potatoes in a colander and toss with lemon juice and salt. Let stand until potatoes are soft, about 10 minutes. Pat dry with a paper towel.
• Spray a large baking sheet with nonstick cooking spray.
• Tear off four squares of wax paper (about 12-inches square) and spray with nonstick cooking spray (preferably butter-flavored). Shingle all but four potato slices horizontally to form a 5x9-inch rectangle on each square. Spray potatoes with cooking spray.
• Place salmon lengthwise over potatoes and spread with mustard.
• Lift right side of wax paper and fold over salmon, covering it with potatoes. Lightly press paper to help potatoes adhere to fish and peel back wax paper. Repeat with left side of wax paper.
• Lay remaining potato slices over seam where shingled potatoes meet and brush with butter.
• With a spatula, carefully transfer salmon to baking sheet, turning bundles over so the side with the additional potato slice is down. Cover loosely with plastic wrap and refrigerate so potatoes set, about 30 minutes.
• Preheat broiler. Spray potatoes with cooking spray. Broil 6 inches from heat until potatoes are golden and crisp, about 5 minutes on each side.

SHEET-PAN SALMON WITH POTATO HASH

Steps:

• Place a baking sheet in the upper third of the oven and preheat to 450˚ F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes.
• Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay; season with salt and pepper.
• Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes depending on the thickness.
• Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with the remaining parsley.

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.

POTATO-WRAPPED SALMON 2

Steps:

• Instructions 1. Pat down the salmon fillets with a paper towel to remove excess moisture. In a small bowl, mix the oregano, parsley and garlic. Evenly spread the spice rub on each fillet. Sprinkle each fillet with salt and pepper. Set aside while potatoes are prepared. 2. Halve the peeled potatoes lengthwise. Using a mandoline slicer, cut the potatoes into long, paper-thin strips. 3. Set out a piece of plastic wrap on the work surface, and lay out 5-6 potato slices in the center of the wrap, lined up in a row, overlapping slightly. Form another row in the same way, with the ends of this second row slightly overlapping the short ends of the first row, forming a rectangular shape. Sprinkle the potato slices with salt and pepper. 4. Pat the fish fillets dry once more, and place a fillet across the overlapped potato slices. Using the plastic wrap to help you, fold the loose ends of the slices over the fish to form a little bundle. Dab the overlapped ends with a bit of olive oil and press down to make them stick. Fold the rest of the plastic wrap over to keep the bundle shut, turn the bundle over to keep it from opening, and place in the fridge to firm up. Repeat with the rest of the potato slices and salmon fillets. 5. Let the bundles firm in the refrigerator for about 30 minutes. Once they've firmed (which should help the bundles stay shut), take them out of the fridge. Heat a heavy (preferably cast iron) pan over high heat. Coat the pan with 2-3 tablespoons of oil. Carefully unwrap the fish bundles from the plastic wrap and place in the pan, seam side down. Fry for about 4 minutes, flip, and fry the other side for 2-3 minutes more or until the fish is opaque in the center and the potato slices are lightly browned. 6. Serve immediately with a lemon wedge, a dollop of sour cream, and a pinch of chopped chives.