Salmon Fillets In Potato Crust

Recipe Ingredients

2		Skinless salmon fillets - (abt 6 to 8 oz e
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Instant mashed potato potato buds
		= (or potato flakes)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Butter

Recipe Instructions

Run your fingers over the salmon and, with tweezers, remove any stray bones. Combine the lemon juice and olive oil and rub this into the salmon and season the fillets lightly with salt and pepper. Dip the salmon in the potato flakes, patting them down to make sure they stick.

Heat the butter and oil in a non stick skillet. Saute the salmon for 2 minutes a side or until golden; the insides should be a trace underdone. Serve with lemon wedges over endive salad or with buttered cucumbers in tarragon.

An alternative way to cook these is to preheat the oven to 500 degrees. Coat with cooking spray a wire rack set over a baking pan. Set the fillets on the prepared rack and bake for 10 minutes.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6682) - - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.