Further to my previous post, I just had to mention this dish because it makes two usual ingredients (salmon & potatoes) really dance in combination. It is also a great way to cook salmon differently, recycle baked potato leftovers and complete a one savory and spectacular meal in a few easy steps.
I saw it once on the Food Network show performed by Chef Michael Smith, got hooked, took notes and, voilà
, have been making it now quite often.
I added some herbs to the crust and made it twice thicker than in the show, so it became more of a potato salmon pie than just salmon, and that’s the way I like it.
The horseradish taste and acidity really heightens the other flavors. I prefer to use a pure horse radish sauce without beets coloring, but if you only have a pink one in your fridge, feel free to use it, the potato crust will have some pinkish color, but the taste will be still great.
I like it crusty, so I am using one potato per one salmon fillet, but if you prefer thin crust, use just ½ of a potato per fillet. Serve it with just lemon wedges on the side, or like Chef Smith suggests, with a quick pickle sauce: a variation of home-made tartar which includes chopped dill pickles, mustard, mayonnaise, lemon juice and herbs. As I mentioned before, it combines really well with kale chips as a side dish
, so, be my guest.
POTATO HORSERADISH CRUSTED SALMON
4 skinless salmon fillets, 6 oz each
4 medium-size potatoes, baked, chilled and grated
2 tablespoons prepared horseradish
2 tablespoons green onions, minced
2 tablespoons olive oil
Pinch of thyme (optional)
Salt and pepper to taste
1 tsp of cream & 1 tsp of mustard mix for bonding
In the baking pan or sheet, drizzle salmon fillets with olive oil and slide under the broiler for 5 minutes to broil them on 1 side only. Remove the fish and chill. Preheat the oven to 375 F. Stir horseradish into grated potatoes. Add green onions, oil, thyme, salt and pepper and mix well. Spread the cream & mustard mix on top of the fillets to bond the potato crust to the fillets. Pat crust on top of fillets using fork or spatula. Bake for 30 minutes, or until salmon is cooked through, and the crust is golden and crispy. If using a thin potato crust, bake for just 15-20 minutes.
Adapted from Food Network notes on Potato Horseradish Crusted Salmon from Chef Smith.