POTATO-CRUSTED SALMON
Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 8
Steps:
- Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
- In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.
Nutrition Facts : Calories 180, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg
POTATO AND HORSERADISH CRUSTED SALMON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place a rack about 4 inches from the broiler element and preheat.
- Put the potato in a medium saucepan, cover with water by 2 inches, and season generously with salt. Bring to a boil over high heat, lower the heat, and simmer until very tender, about 10 minutes. Drain and cool slightly.
- Meanwhile, preheat a large skillet over medium-high heat. Add 2 tablespoons of the butter and heat. Season the salmon all over with salt and pepper. When the butter's foaming subsides, place the salmon, in the skillet and cook, turning once, until well-browned, about 1 1/2 minutes per side. Transfer to a baking sheet.
- Put the cooked potatoes in a small bowl with the 2 teaspoons salt, 2 tablespoons butter, half-and-half, and horseradish and, using a fork, mash until fluffy. Season with pepper, to taste.
- Melt the remaining 2 tablespoons butter in a small saucepan. Using your hands, press about 1/4 of the potato mixture onto the top of each salmon fillet, to form a thin crust. Lightly brush the potato with the melted butter.
- Place the salmon under the broiler and cook until still slightly pinkish inside and the crusts are golden brown, about 10 minutes. Transfer to serving platter and garnish with the chive segments. Serve immediately.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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-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.
POTATO CRUSTED SALMON (MICHAEL SMITH)
Michael Smith is a Canadian chef who encourages you to make his recipes your own. This recipe is supposed to have the horseradish in it, but some people don't like the heat so I made it optional. I like the horseradish in it. Michaeld intended this to be served with Recipe #409358. Enjoy!
Provided by Nif_H
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
SALMON FILLETS IN POTATO CRUST
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Run your fingers over the salmon and, with tweezers, remove any stray bones. Combine the lemon juice and olive oil and rub this into the salmon and season the fillets lightly with salt and pepper. Dip the salmon in the potato flakes, patting them down to make sure they stick.
- Heat the butter and oil in a non stick skillet. Saute the salmon for 2 minutes a side or until golden the insides should be a trace underdone. Serve with lemon wedges over endive salad or with buttered cucumbers in tarragon.
- An alternative way to cook these is to preheat the oven to 500 degrees. Coat with cooking spray a wire rack set over a baking pan. Set the fillets on the prepared rack and bake for 10 minutes.
SALMON WITH POTATO "SCALES"
Provided by Melissa Roberts
Categories Fish Potato Roast Hanukkah Dinner Seafood Salmon Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Trim 1 to 2 inches off thinner (belly) side of salmon fillets so that remaining fillets have a more even thickness. Reserve the belly strips for another use. You will now have 2 more square-shaped pieces of salmon fillet. Cut each fillet into 4 roughly equal-size pieces for a total of 8 pieces.
- Arrange fish, skin side down, on a baking sheet (or 2 dinner plates). Season with 1 teaspoon each salt and pepper.
- Scrub potatoes well. Cut several 1/16-inch-thick slices lengthwise from wider side of 1 potato with slicer (discard outer piece or pieces that are all peel). Stack slices of potato and cut out as many rounds as possible with cookie cutter.
- Dip potato rounds, one at a time, in butter and lay slices on top of one piece of fish in an overlapping pattern (to resemble fish scales), covering surface completely. Continue cutting and stacking a few potato slices at a time and cutting and applying potato "scales" to fish in batches, until tops of all pieces of fish are coated. Lightly brush any remaining butter over scales, and chill until butter is firm, about 1 hour.
- Preheat oven to 400°F with rack in middle. Line a large rimmed sheet pan with foil.
- Heat oil in a 12-inch nonstick skillet over medium heat until it shimmers (dip a corner of a fish fillet into skillet to test; it should sizzle). Add 2 to 3 pieces of fish, potato sides down, to skillet. Cook until potatoes are golden brown and crisp, 2 to 4 minutes. Carefully turn fish over using 2 spatulas and cook until skin is golden and crisp, about 2 minutes. Carefully transfer fillets (again using 2 spatulas), skin sides down, to sheet pan. Brown remaining fillets.
- Roast fish in oven until just cooked through, 4 to 8 minutes (depending on thickness; a possible visual clue-the better quality the salmon, the less likely you'll see it-is when the white albumin in the fish exudes from the fish and begins to set).
POTATO CHIP CRUSTED SALMON
This was from the Tony Danza show. I made it LOVED it, and thought it was a great and easy recipe to share. You can reduce the calories by using baked or WOW(olestra) chips, but it comes out a bit better with the Kettle Cooked Chips, as in recipe
Provided by DianeHelen
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.2, Fat 22.1, SaturatedFat 4.8, Cholesterol 117.9, Sodium 315.6, Carbohydrate 13.1, Fiber 1.2, Sugar 1.1, Protein 46.9
SALMON FILLETS WITH POTATO CHIP CRUST
From All You magazine, Movember 2008. Recipe calls for baked potato chips but if you want to sin, try the salt and vinegar flavored chips.
Provided by SusieQusie
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place an oven rack in the top position, close to broiler. Place a second rack in position immediately below. Set broiler on high.
- Line a rimmed baking sheet with foil.
- Combine crushed chips, breadcrumbs and dill in a small bowl.
- Place slamon fillets on baking sheet. Brush with oil and sprinkle lightly with salt and pepper. Broil on upper rack until surface browns, 7-9 minutes.
- Remove from oven and spread mustard over fish. Spoon potato chip mixture onto fillets; press into fish with the back of a spoon.
- Return pan to lower position and broil until crust is golden, 30 seconds to 1 minute.
- Serve immediately.
Nutrition Facts : Calories 410.5, Fat 12.7, SaturatedFat 2, Cholesterol 165.4, Sodium 326.5, Carbohydrate 5.6, Fiber 0.6, Sugar 0.6, Protein 64.6
POTATO CRUSTED SALMON
This crispy potato covering keeps the baked salmon so moist and flaky. Something similar was tasted at the home of a business associate in Atlanta, and the idea was used to come up with this recipe, which suited our taste at home. This can be put together in 10 minutes; then can be baking in the oven for 20-25 minutes while making additional vegetables to go with it (stir fry vegetables, asparagus, or steamed broccoli). I prefer to use Seafood Magic by Chef Paul Prudhomme, but any type of seafood seasoning you prefer should do the same. Also, I use my Salad Shooter to grate the potatoes, but a food processor with a shredding grater will also suffice. Another hint: line the pan with aluminum foil; then cut off a piece of non-stick aluminum foil to fit under the salmon. It is more economical that way.
Provided by Lutie
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Line a 9 x 13 inch pan with foil.
- Spray with the oil.
- Place the fillets in the pan leaving equal distance between them.
- Sprinkle generously with seafood seasoning.
- Grate the 2 potatoes and cover each fillet with the potato (make sure they are covered completely on all sides).
- Spray the potatoes with the oil and again sprinkle generously with the seafood seasoning.
- Place in oven and bake for 20 to 25 minutes.
- When potatoes are a golden, crispy brown, remove from oven and serve.
Nutrition Facts : Calories 434, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 216.1, Carbohydrate 15.1, Fiber 1.4, Sugar 0.7, Protein 64.8
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