Crispy Potato Crusted Salmon Filets On Garlic Creamed Spinach Recipes

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POTATO CRUSTED SALMON



Potato Crusted Salmon image

Provided by Food Network

Categories     main-dish

Time 28m

Yield 1 serving

Number Of Ingredients 20

6 ounces salmon filet
1/4 cup salmon "glue" (recipe follows)
2 cups shredded potatoes
2 ounces garlic mashed potatoes
2 ounces lemon butter sauce
1/4 cup sauteed vegetables
6 ounces fresh salmon filet
1/4 teaspoon shallot
3/4 cup 40 percent heavy whipping cream
1/2 teaspoon salt
Pinch white pepper
Pinch chopped fresh thyme
1 tablespoon fresh lemon juice
3 tablespoons white wine
1/4 teaspoon chopped fresh garlic
2 tablespoons 40 percent whipping cream
2 tablespoons diced unsalted butter
Pinch turmeric
Pinch salt
Pinch white pepper

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



Potato-Crusted Salmon image

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

1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick
1 egg white, slightly beaten
2 tablespoons water
1/3 cup Betty Crocker™ mashed potatoes
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon lemon pepper seasoning
1 teaspoon olive or vegetable oil

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

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