Potato Crusted Salmon with a Mustard Dill Sauce

 

My husband loves the potato crusted salmon dish that my mother makes. When I asked him what he wanted for dinner the other night he said, "Why don't you make the potato fish thingy". Of course it couldn't have been something easy like a turkey sandwich. This was my first attempt at making this dish. I can tell you the hardest part about it is trying to get the potatoes to stick. You are basically making hash browns on top of fish. I tweaked the original recipe to try to get the crust to stick to the salmon. I tried using a good binding agent, which fortunately, did not include super glue. Egg, flour, oil and mustard, along with a hot pan did the trick. Happy first day of Spring to you!

Potato Crusted Salmon:

  

4 medium Salmon fillets, skin removed

2 large potatoes, peeled and shredded (I used a food processor for this)

1 tablespoon flour

1 egg white

3 tablespoons Dijon mustard

1 tablespoon olive oil

3-4 tablespoons butter

salt & pepper

Preheat oven to 350 degrees. 

In a large, shallow bowl combine shredded potatoes, flour, egg white, salt and pepper.

In another bowl, combine olive oil and mustard. 

Place salmon in the mustard/olive oil mixture, coating it on all sides

Place salmon in potato mixture, mounding and shaping potatoes on top of the salmon. 

In a large skillet (I used a cast iron), melt butter on medium high heat. Once skillet is hot and the butter is melted, add the salmon, potato side down. Make sure there is enough space between the fish to cook (I cooked 2 at a time). After 4 minutes, or once potatoes have started to brown, flip the fish and cook another 3 minutes on the other side. Finish baking in the oven for 3-5 minutes. 

Mustard Dill Sauce:

2 tablespoons salted butter

1 clove garlic, finely minced

1 tablespoon Dijon mustard

1/4 teaspoon curry powder

1/2 cup heavy whipping cream

1 1/2 tablespoons fresh dill, chopped

In a small saucepan, melt butter. Add minced garlic and cook for 2-3 minutes. Add in Dijon mustard, curry powder and heavy cream.  Whisk together to combine ingredients. Cook for 2 minutes. Add in fresh dill and remove from heat. 

Enjoy!