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Potato-Crusted Salmon Fillets
With tender leeks and heart russet potatoes these crisp, flaky Potato Crusted Salmon Fillets make an ideal weeknight fish dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 262 kcal
Ingredients
- 2 small russet potatoes washed, shredded (about 1 lb.)
- ½ medium leek washed, sliced thin
- ¼ tsp. sea salt or Himalayan salt
- 2 tsp. ground white pepper
- 2 tsp. olive oil
- 1 tsp. unsalted butter
- 4 (4-oz) raw wild salmon fillets skinless
Instructions
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Drain potatoes in a colander; pat them as dry as possible with paper towels or a clean kitchen towel.
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Combine potatoes, leek, salt, and pepper in a medium bowl; mix well.
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Heat oil and butter in large nonstick skillet over medium-high heat.
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Place four ⅓ cup mounds of potato mixture in skillet. Press a salmon fillet into each mound. Top evenly with remaining potatoes; cook for 6 to 7 minutes on each side, or until potatoes are nicely browned and fish flakes easily when tested with a fork.
Recipe Notes
- Use only the tender white part of the leek. Reserve the tougher green tops for use in broths.
The Nutrition Facts box below provides estimated nutritional information for this recipe.