Roasted Salmon With Potato Crust

1. 1

   Heat oven to 475 degrees.

2. 2

   Scrub potatoes. If using a food processor for grating, cut them into chunks that will fit through the feed tube. Line a colander with paper towels.

3. 3

   Shred the potatoes in a food processor with a grating disk or by hand with a box grater. Put the potatoes in the colander and squeeze out as much moisture as you can.

4. 4

   Put the salmon in a baking dish or rimmed baking sheet, skin side down. Spread the potatoes over the top of the fish, pressing them down and covering the fish in a thin, even layer. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper.

5. 5

   Roast until the salmon is cooked through and the potatoes are crisp, about 10 minutes. Chop a few tablespoons of chives.

6. 6

   If the salmon cooks through before the potatoes are as crisp as you want, put the pan under the broiler until the potatoes are done to your liking.

7. 7

   Garnish with the chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.