POTATO CRUSTED SALMON RECIPE RECIPES

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POTATO-CRUSTED HALIBUT RECIPE | ANNE BURRELL | FOOD NETWORK



Potato-Crusted Halibut Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     main-dish

Total Time 1 hours 46 minutes

Prep Time 40 minutes

Cook Time 6 minutes

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
6 garlic cloves, smashed
1 thyme bundle
2 bay leaves
1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
Pinch crushed red pepper flakes
1 tablespoon fennel seeds
3 Yukon gold potatoes, scrubbed
4 (6-ounce) Pacific halibut fillets
Kosher salt

Steps:

  • In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
  • Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
  • To cook the fish:
  • Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
  • This will make a fish lover out of anyone!

BAKED SALMON WITH MAYO (PARMESAN & HERB CRUSTED)



Baked Salmon with Mayo (Parmesan & Herb Crusted) image

Not only will this parmesan and herb crusted salmon impress your family, but your friends too! This dish is also great to cook up when you’re having friends over! They’ll look forward to it with every visit.

Provided by Marci of My Heavenly Recipes

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

1 1/2 lbs Atlantic Salmon
1/2 cup parmesan cheese, shredded
3 tbsp mayonnaise
1 clove garlic, minced
2 tsp fresh parsley, chopped
1 tsp dill ((dried))
cracked black pepper
salt

Steps:

  • Preheat oven to 425 degrees. Spray a non-stick shallow glass pan with non-stick spray. 
  • Rinse Salmon and pat dry. Cut into 4 pieces.
  • Salt and pepper salmon on both sides.
  • In a bowl combine all ingredients and stir into a paste.
  • Evenly spread on top of salmon (skin side down on pan).
  • Bake uncovered for 12-15 minutes until top is golden brown.

Nutrition Facts : Calories 362 kcal, ProteinContent 38 g, FatContent 21 g, SaturatedFatContent 4 g, CholesterolContent 106 mg, SodiumContent 340 mg, ServingSize 1 serving

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WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES RECIPE
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish’s glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
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  • Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
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BAKED SALMON WITH MAYO (PARMESAN & HERB CRUSTED)
Not only will this parmesan and herb crusted salmon impress your family, but your friends too! This dish is also great to cook up when you’re having friends over! They’ll look forward to it with every visit.
From myheavenlyrecipes.com
Reviews 3.8
Total Time 25 minutes
Category Dinner
Cuisine American
Calories 362 kcal per serving
  • Bake uncovered for 12-15 minutes until top is golden brown.
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PARMESAN CRUSTED SALMON RECIPE BY TASTY
Here's what you need: skinless salmon, asparagus, olive oil, salt, pepper, egg, panko breadcrumbs, grated parmesan cheese, fresh parsley, salt
From tasty.co
Reviews 98
Total Time 30 minutes
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Calories 901 calories per serving
  • Enjoy!
See details


WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES RECIPE
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish’s glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
From cooking.nytimes.com
Reviews 4
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  • Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
See details


WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES RECIPE
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish’s glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
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See details


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