Potato Wrapped Salmon 2 Recipes

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POTATO-WRAPPED SALMON



Potato-Wrapped Salmon image

Make and share this Potato-Wrapped Salmon recipe from Food.com.

Provided by Amber Dawn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes, peeled and thinly sliced lengthwise
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 lb atlantic salmon fillet, cut into four pieces
4 teaspoons Dijon mustard
2 teaspoons unsalted butter, melted

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.

Nutrition Facts : Calories 436.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 64.2, Sodium 299.9, Carbohydrate 65.1, Fiber 8.3, Sugar 3.1, Protein 30.4

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 WITH CHIVES AND SCALLION SAUCE



Potato-Crusted Salmon with Chives and Scallion Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 30

2 large potatoes, peeled
4 (4-ounce) salmon fillets or steaks
Salt and ground white pepper to taste
4 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
Chive and scallion sauce (recipe follows)
2 large potatoes, peeled
4 (4-ounce) salmon fillets or steaks
Salt and ground white pepper to taste
4 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
Chive and scallion sauce (recipe follows)
1 tablespoon extra virgin olive oil
5 scallions, thinly sliced, white part only
1 tablespoon chopped fresh garlic
1/4 cup champagne vinegar
1/2 cup chardonnay or other full bodied dry white wine
1/2 cup evaporated skim milk
1 teaspoon cornstarch mixed with 1 tablespoon water
6 chives, snipped
Salt and ground white pepper to taste.
1 tablespoon extra virgin olive oil
5 scallions, thinly sliced, white part only
1 tablespoon chopped fresh garlic
1/4 cup champagne vinegar
1/2 cup chardonnay or other full bodied dry white wine
1/2 cup evaporated skim milk
1 teaspoon cornstarch mixed with 1 tablespoon water
6 chives, snipped
Salt and ground white pepper to taste.

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.

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