Potato Crusted Salmon With Chive And Scallion Sauce

2.8 from 4 ratings

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.

Servings

servings

Ingredients

1 large potato, peeled
one 12-ounce piece of salmon, skin on
2 tablespoon spicy brown mustard
1 tablespoon extra-virgin olive oil
dash of salt
pinch of pepper
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

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.
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.