posted by memq 03-23-99 6:55 PM
Potato Crusted Salmon
4 skinless salmon fillets, about 1" thick
flour
2 slightly beaten eggs seasoned with salt, pepper and minced parsley
4 raw Yukon Gold potatoes, peeled, coarsely shredded and squeezed dry and well-seasoned with salt and pepper and/or seasoned salt
Spread potatoes onto a sheet of waxed paper or foil.
Dredge fillets in flour, dip in egg wash and place on potatoes. Pat a thick coating on both sides.
Over medium-high heat, pre-heat 2 tbsp. olive or canola oil in a non-stick pan.
Saute fillets approx. 5 min. per side or until potatoes are crisp and brown and salmon is cooked through to the centre. Do not overcook.
Garnish with lemon wedges and fresh dill or fennel fronds.