Potato-crusted salmon with herb salad
Indulge in a delightful potato-crusted salmon dish paired with a refreshing herb salad. A harmonious blend of flavors that will tantalize your taste buds.
Ingredients:
- 4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
- 2 tablespoons snipped chives
- 2 tablespoons all-purpose flour
- Salt and freshly ground pepper
- Four 8-ounce skinless salmon fillets
- 1 cup vegetable oil
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 tablespoons extra-virgin olive oil
- 110g herb salad mix (6 cups)
Instructions:
- Combine the potatoes with chives, flour, salt, and pepper in a medium bowl. Place the salmon fillets on a flat surface and season them with salt and pepper. Press the shredded potatoes evenly onto each fillet.
- Heat oil in a large nonstick skillet until it shimmers. Gently place the salmon fillets in the oil with the potato side down. Cook over medium-high heat without moving them, until they are golden brown, approximately 8 minutes. Carefully flip the salmon and cook for an additional 1 minute. Using a slotted spatula, transfer the salmon to plates and dab off any excess oil.
- While the salmon is cooking, mix lemon juice, mustard, and olive oil in a medium bowl. Season with salt and pepper. Add the herb salad mix and stir until it is coated. Serve the salad and salmon on plates.
Summary:
- Calories: 4618 kcal
- Fat: 367 g
- Protein: 203 g
- Carbs: 128 g
- Potassium: 6393 mg
- Magnesium: 430 mg