Potato Crusted Salmon with Chive and Scallion Sauce

Staff Writer
Potato Crusted Salmon with Chive and Scallion Sauce
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.

Ready in
25 m
2
Servings
627
Calories Per Serving
Deliver Ingredients

Ingredients

For the salmon

  • 1 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

  • 2 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
  • 3 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. 

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.

Nutritional Facts

Total Fat
33g
50%
Sugar
4g
N/A
Saturated Fat
7g
33%
Cholesterol
94mg
31%
Protein
41g
81%
Carbs
38g
13%
Vitamin A
57µg
6%
Vitamin B12
6µg
94%
Vitamin B6
2mg
85%
Vitamin C
48mg
81%
Vitamin D
0.4µg
0.1%
Vitamin E
8mg
38%
Vitamin K
50µg
62%
Calcium
136mg
14%
Fiber
6g
22%
Folate (food)
90µg
N/A
Folate equivalent (total)
90µg
22%
Iron
3mg
16%
Magnesium
108mg
27%
Monounsaturated
13g
N/A
Niacin (B3)
17mg
85%
Phosphorus
577mg
82%
Polyunsaturated
8g
N/A
Potassium
1557mg
44%
Riboflavin (B2)
0.4mg
23.5%
Sodium
1080mg
45%
Thiamin (B1)
0.6mg
36.9%
Zinc
2mg
10%