Last month, we blogged about a few fish recipes as ideas for Good Friday – a time when many people enjoy fish. But fish doesn’t have to only be reserved for Good Friday, or even Fridays in general. In fact, it’s a healthy alternative to eating meat and you might consider incorporating it into your diet more regularly.
Fish especially doesn’t have to be the greasy, battered, fried variety that’s most commonly offered on pub menus. This salmon recipe is similar to the battered fish idea, but with a healthier twist, and was inspired by the flavours of spring.
Potato Crusted Salmon Fillet
- 1 Yukon Gold potato
- 4 salmon filets (6 oz. each)
- Olive oil
- 1 tbsp. butter
- Salt and pepper
- Peel potato and make long shoe strings with a mandolin; place in cold water to keep the potato from browning.
- Season salmon with salt and pepper, then drain and dry the best you can.
- Wrap the potato around the salmon and place pan on medium heat. Add butter and olive oil.
- Once the oil is hot, sear the salmon in the pan and allow it to brown on both sides.
- Place on baking tray lined with parchment.
- Bake in oven at 400˚F for approximately 12 minutes.
Serve with a seasonal vegetable and enjoy!