This delicious potato-crusted salmon is coated in whole-grain mustard and creamy hashbrowns and cooked until golden brown.
Servings: 4
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour
Ingredients
2grated russet potato
1/3cupheavy whipping cream
3tbspwhole grain mustard
2.5lbfillet of salmon, whole or sliced into 2 fillets or more
3tablespoonolive oil
sea salt and fresh cracked pepper to taste
Instructions
In a bowl, mix together the shredded potatoes, cream, salt, and pepper. Set it aside.
Next, season the top part of the salmon with salt and pepper.
Evenly spread on the grainy mustard on top of the salmon.
Next, place the shredded potato mixture onto the salmon and push the potato down on the salmon to make sure it stays.
In a large sauté or frying pan over medium to medium-high heat, add 3 tablespoons of olive oil.
Place in the salmon potato side down to form a crust.
After 4 to 6 minutes, or until a dark brown crust has formed on the potatoes, flip it over and finish in the oven at 350° for 8 to 10 minutes.
Once finished, remove from the pan and serve.
Notes
Make-Ahead: You can keep warm covered in a pan for up to 15 minutes before serving, but this recipe is meant to be eaten as soon as it is done being cooked.How to Store: Cover and keep it in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Place the desired amount of PC salmon in a pan and heat in the oven at 350° for 6-8 minutes or until hot.You can use golden Yukon potatoes or new red potatoes instead of the russets.This recipe is versatile, so just about any fish will work with the potato crust.Any bread of salmon will work, including coho, king, sockeye, pink, chum, or Atlantic.Make sure you use individual salmon fillet portions instead of 1 half or full side of salmon. You will see in the video below that it was very hard to flip.If you notice the hash browns have sucked up all the oil while cooking, add another 1 to 2 tablespoons to the pan.