Potato-Crusted Salmon With Herb Salad

By Wilda

Ingredients

• 4 cups, frozen shredded potatoes
• Thawed, and squeezed dry
• 2 T. snipped chives
• 2 T. flour
• salt and pepper
• 4 8 oz. skinless salmon fillets
• 1 c. veg. oil
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 1/2 T. extra-virgin olive oil
• 4 oz. herb salad mix(6 c.)

Details

Servings 4

Preparation

Step 1

1. In a med. bowl, toss the potatoes with the chives and flour and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
2. In a lg. nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down and cook over moderately high heat, undisturbed, until brown about 8 min. Carefully flip the salmon and cook for 1 min longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
3. Meanwhile, in a med bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Pair with Kenwood Pinot Noir
Really delicious!