HASH BROWN CRUSTED SALMON RECIPES

HASH BROWN CRUSTED SALMON - RECIPES - FAXO

Hash Brown Crusted Salmon - Recipes - Faxo image

Make your salmon decadent by coating it in shredded russet potatoes. It's like serving it in crispy hash browns. Who wouldn't love that?

Provided by Faxo

Prep Time 15 minutes

Cook Time 10 minutes

Number Of Ingredients 9

Ingredients

1½ lb. salmon filet (buy the thicker head end of the filet, not the narrow tail end)
2 oz. (about ½ - ¾ c.) shallots
1 t. fresh thyme
1/3 c. heavy cream
¼ t. kosher salt
few grinds black pepper
1 lb. new red or russet potatoes, peeled and shredded on large holes of cheese grater
3 T. butter
sour cream, to serve on the side, if desired

Steps:

Remove skin from salmon by running a knife between skin and flesh. (Lay skin down, keep knife flat and start on one end. Grab skin and pull as you work knife from one end to the other, keeping blade flat). Remove ½ lb. fish; set aside. (This will be pureed so OK to use scraps, end pieces, trimmings, etc.) Take the remaining 1 lb. salmon and cut into 2 equal pieces; lay each piece on its side; cut in half horizontally so there are 4 pieces, which are now half the thickness of the full piece; set pieces aside. In the bowl of a food processor, place shallots and thyme; pulse to chop the shallots fine. Add 1/2 lb. salmon scraps; pulse to puree salmon in with the shallots. Add cream; pulse to combine. Add salt and pepper; pulse; remove. Divide mixture into half; spread on the tops of all 4 salmon pieces. Wrap shredded potatoes in paper towels; squeeze out as much water as possible. Press half of the shredded potatoes into pureed salmon. Flip each portion; repeat with salmon mixture and potatoes, so both sides get coated with the salmon puree and shredded potatoes. Heat a large sauté pan/skillet oven medium heat; add butter. When butter has melted, gently place all 4 salmon pieces into the butter. Cook about 4 minutes until browned; flip over; cook on the other side. The potatoes should be golden brown and the salmon should be almost cooked through. The salmon will be slightly under cooked, but if your preference is to cook it through, lower heat and continue to cook, being careful not to over brown the potatoes. Serve with a dollop of sour cream, if desired. 4 servings.

Nutrition Facts : ServingSize 1 bowl, Calories 295 cal

POTATO-CRUSTED SALMON WITH HERB SALAD RECIPE - GRACE ...

Potato-Crusted Salmon with Herb Salad Recipe - Grace ... image

Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. More Salmon Recipes

Provided by Grace Parisi

Total Time 30 minutes

Yield 4

Number Of Ingredients 10

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
4 ounces herb salad mix (6 cups)

Steps:

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. 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.
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.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.

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