Potato Crusted Salmon Recipe

Name: Potato Crusted Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces salmon filets; 2 tablespoons canola oil; 3 russet potatoes large; salt; pepper; 2 eggs; 1/2 cup milk; flour; gluten; 1 cup tomato chopped; 1 teaspoon fresh dill chopped; 8 chanterelle mushrooms ripped in half; 1/2 cup green beans baby; 1/2 cup wax beans baby; 1/2 cup white beans fully cooked; 1/4 cup stock salmon; 1/4 cup dry white wine; salt; pepper; 2 teaspoons butter; 1 teaspoon shallots chopped

Servings: persons

7 ounces salmon filets
2 tablespoons canola oil
3 russet potatoes large
salt
pepper
2 eggs
1/2 cup milk
flour
gluten
1 cup tomato chopped
1 teaspoon fresh dill chopped
8 chanterelle mushrooms ripped in half
1/2 cup green beans baby
1/2 cup wax beans baby
1/2 cup white beans fully cooked
1/4 cup stock salmon
1/4 cup dry white wine
salt
pepper
2 teaspoons butter
1 teaspoon shallots chopped

1
For the Salmon: Method: Add the canola oil to a skillet and preheat over medium heat. Make sure the oil is hot, but does not smoke.
2
Whisk together the eggs and the milk. Season the steelhead filets with the salt and pepper and dust with the flour, dip in the egg mixture and pack the top with the potato and chive.
3
Place the salmon potato side down in the oil.
4
Cook until the potatoes are golden brown without disturbing the salmon (about 3 1/2 minutes).
5
Flip and cook for one more minute or until the fish is just barely cooked through.
6
For the Ragout: Method: In a saute pan, heat the butter and blanch the shallots.
7
Add the tomatoes and cook for 2 minutes stirring often.
8
Add the stock and white wine and cook until the tomatoes are soft (about ten minutes).
9
Add the beans and simmer for about one minute. Season with dill, salt and pepper.

510

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 7 ounces salmon filets, 2 tablespoons canola oil, 3 russet potatoes large, salt, and more.

Yes, Potato Crusted Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Crusted Salmon

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