Potato-Crusted Salmon with Herb Salad

Name: Potato-Crusted Salmon with Herb Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps snipped chives; 1 teaspoon Dijon mustard; 2 Tbsps all-purpose flour; 2 teaspoons fresh lemon juice; 2 Tbsps extra-virgin olive oil; 946 milliliters frozen shredded potatoes (hash browns), thawed and squeezed dry; 1 liters ounces herb salad mix; 907 grams skinless salmon fillets; 4 servings Salt and freshly ground pepper; 237 milliliters vegetable oil

You can never have too many main course recipes, so give Potato-Crusted Salmon with Herb Salad a try. One portion of this dish contains about 52g of protein, 25g of fat, and a total of 562 calories. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. A mixture of salmon fillets, olive oil, potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Potato

Chives

All Purpose Flour

Equipment you will use

Bowl

Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Potato

In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

Ingredients you will need

Salmon

Potato

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Mustard

Equipment you will use

Whisk

Bowl

Add the herb salad mix and toss to coat.

Ingredients you will need

Mixed Greens

Transfer the salad and salmon to plates and serve.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

2Tbsps

snipped chives 1teaspoon

Dijon mustard 2Tbsps

all-purpose flour 2teaspoons

fresh lemon juice 2Tbsps

extra-virgin olive oil 946milliliters

frozen shredded potatoes (hash browns), thawed and squeezed dry 1liters

ounces herb salad mix 907grams

skinless salmon fillets 4servings

Salt and freshly ground pepper 237milliliters

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.