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1
Sprinkle the salmon with some of the Cajun spice.
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2
Cut a lengthwise slit in the side of the salmon.
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3
In a bowl, combine the goat cheese, mascarpone, Parmesan 1/2 tablespoon parsley and chives.
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4
Stuff the salmon with the cheese mixture.
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5
Using a sharp knife or mandoline, cut 1 potato into thin slices and sprinkle with salt and pepper.
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6
Using a piece of plastic wrap, lay out half the potato slices flat and place a salmon piece in the middle.
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7
Pull the plastic up over the salmon to wrap it in the potatoes like a crust.
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8
Repeat with the remaining potatoes and salmon.
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9
Preheat the oven to 375 degrees F.
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10
Heat an ovenproof skillet over high heat and add the oil.
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11
Sprinkle the salmon with salt and pepper and place in the hot skillet.
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12
Cook until the potato crust is brown and crispy.
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13
Cover the skillet with foil and transfer to oven to the cook for a few more minutes to medium-well.
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14
For the sauce, melt the butter in a saucepan and add the flour, stirring to combine.
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15
Add the chicken stock, wine, lemon juice, the remaining 1/2 tablespoon parsley and a generous pinch of Cajun seasoning.
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16
Simmer until thickened.
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17
Pan fry the mushrooms in a little oil until golden.
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18
Spoon some sauce on the bottom of each plate and place a salmon fillet on top.
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19
Garnish with the mushrooms.
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20
This recipe was created by a contestant during a cooking competition.
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21
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
