Potato Crusted Salmon With Chive And Scallion Sauce
Potato Crusted Salmon With Chive And Scallion Sauce
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!
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Servings
2
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.