potato crusted salmon

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Whenever I say I’m cooking potato crusted salmon for lunch or dinner, Jeff makes yummy noises. This is definitely one of our favorite meals. Full of flavor and it fries up in a flash.The potatoes make a crispy, crunchy “pancake” on one side. SO delicious with mixed greens and balsamic vinaigrette.

4 cups unpeeled, shredded potatoes blotted and squeezed dry

2 Tablespoons fresh snipped chives

2 Tablespoons flour

1 teaspoon Old Bay Seasoning

salt and freshly ground pepper

4 (8 oz.) boneless skinless salmon fillets, blotted dry

1 cup canola or peanut oil for frying

lemon wedges

In a medium bowl, combine dried potatoes with the chives, flour, Old Bay, salt and pepper. Lay salmon fillets on a work surface and firmly press about 1/4 -1/3 cup of the shredded potato mixture on each piece.

In a large nonstick skillet heat oil until it shimmers. Carefully add the fillets to the oil, potato side down. cook over medium-high heat, undisturbed, until golden brown (about 8 minutes.) Carefully flip salmon and cook for about one minute longer. Using a slotted spatula, transfer the salmon to plates. Serve with a crispy green salad and balsamic if you wish. Garnish with lots of lemon wedges.



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