Potato Crusted Salmon
This is Elaine’s favorite recipe from Michael Smith’s Chef at Large show. She serves it for guests with a side of green beans:
- 1 large baked potato, cooled (or left overs)
- Salt and pepper to taste
- 1 Tbsp or so of any oil or melted butter
- 4 salmon filets
- After the potato has baked and cooled, shred it through the large holes of a box grater. Season the mixture with salt and pepper and toss it with the oil or butter. Pat the mixture evenly onto the top of each salmon filet.
- Preheat a sauté pan or griddle over a medium high heat. Add enough oil to cover the bottom with a light film. Place each filet potato side down and pan-roast until golden brown and crispy. Turn over and continue cooking until the salmon filet is cooked to your liking.
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