Thursday, June 16, 2011

Potato encrusted salmon

Found this recipe today and thought I'd give it a go. It indicated that the recipe is courtesy of Chef Bryan Woolley. It calls for spinach, but I didn't do that part of the recipe.

4 (6 ounce) salmon fillets
2 tbsp whole grain mustard
1 tbsp brown sugar
4 cups grated potatoes, rinsed
2 eggs
2 tbsp Italian style bread crumbs
Extra Virgin Olive Oil
Salt and Pepper to taste
4 cups raw spinach

1. Rinse salmon and pat dry. Divide the brown sugar and the whole grain mustard between the salmon fillets.  Cover each fillet evenly. Set aside until ready to use.
2. In a medium size bowl, whisk the eggs together.  Add the bread crumbs, and grated potatoes. Mix together.
3. Divide the potatoes evenly into 4 parts.
4. Using your hands, press the potatoes onto the flesh side of the salmon.
5. Heat a non stick skillet to medium high and add about a teaspoon of extra virgin olive oil.  Sear the potato side of the salmon in the hot pan until golden.  Turn salmon over and place on a parchment lined baking sheet and place in a 350 degree oven for about 15 minutes to finish cooking.
6. While salmon is baking off in the oven, add the spinach to the sauté pan you were using for the salmon.
7. Lightly wilt the spinach.  Add salt and pepper to taste.
8. Divide the spinach between four plates and serve the potato encrusted salmon over the spinach.  Salt and pepper to taste.  Serve and enjoy!

**I plopped the potato mixture without the salmon directly into the frying pan to sear it. I left the salmon on the baking sheet and then put the seared potato patty on top of it. This method kept the salmon from drying out. If I cook this again, I'll put some herbs into the potato mixture. I used very little brown sugar and it was still a bit sweet for me.

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