Potato Crusted Salmon with Chive and Scallion Sauce

Potato Crusted Salmon with Chive and Scallion Sauce
Staff Writer
Francesca Borgognone
Francesca Borgognone

Salmon, a meaty fish, can be made in a number of ways, usually glazed or marinated with herbs in my house. Seeing as it's a bit chilly outside, I thought to make it heartier and a little more texturized. How so? By adding starchy, winter-loved potato to it, giving it a thick, crunchy crust. It's a recipe that already contains the loved combination of salmon and spicy mustard to start, plus hashbrown-esque potatoes dynamic? I'll take it!

Click here to see The New and Improved Farm-Raised Salmon story.

2
Servings
267
Calories Per Serving
Deliver Ingredients

Ingredients

For the salmon

  • large potato, peeled
  • One  12-ounce piece of salmon, skin on
  • 2  tablespoons  spicy brown mustard
  • 1  tablespoon  extra-virgin olive oil
  • Dash of  salt
  • Pinch of  pepper

For the chive and scallion sauce

  • scallions, thinly sliced
  • 1  teaspoon  extra-virgin olive oil
  • 1  teaspoon  garlic, finely chopped
  • 1/8  cup  champagne or rice vinegar
  • 1/4  cup  dry white wine
  • 1/4  cup  evaporated skim milk
  • 1/2  teaspoon  cornstarch, mixed with 1 teaspoon of water
  • chives, finely chopped
  • Salt and pepper, to taste

Directions

For the salmon

To start, preheat the oven to 425 degrees. 

Grate the potato on the largest holes of the grater. Pat the flesh side of the salmon dry with a paper towel and spead the mustard evenly throughout. Cover the mustard side with the shredded potatoes. Take plastic wrap and wrap it tightly around the potato-covered side, pressing down to ensure the potatoes stick. Remove the plastic wrap and season with salt and pepper.

In a nonstick skillet, heat the olive oil and place the salmon, potato side down and cook for 2-3 minutes until the potatoes are golden brown. Using a large spatula, flip the fish over, and place it in the oven for about 5 minutes to cook through.

For the chive and scallion sauce

In a saucepan, sauté the scallions in olive oil for 2 minutes. Add the garlic and when golden, add the vinegar. Let reduce until almost dry.

Pour in the wine and let reduce until about half remains. Add the evaporated milk and the cornstarch combination. When it comes to a boil, remove from the heat. Add the chives and the season with salt and pepper, to taste.

Serve with or on top of the salmon. 

Nutritional Facts

Total Fat
12g
17%
Sugar
15g
17%
Saturated Fat
9g
38%
Cholesterol
1mg
0%
Carbohydrate, by difference
33g
25%
Protein
3g
7%
Vitamin A, RAE
16µg
2%
Calcium, Ca
39mg
4%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
1mg
7%
Phosphorus, P
73mg
10%
Selenium, Se
4µg
7%
Sodium, Na
298mg
20%
Water
28g
1%
Zinc, Zn
1mg
13%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.