INGREDIENTS:
- One center cut salmon fillet (about 5 oz), about 2 inches wide
- 1/8 tsp salt
- Freshly ground pepper
- 1 large russet potato, peeled
- 2 tsp chopped dill
- 2 tsp butter
- 2 tsp vegetable oil
- Tomato Coulis (recipe follows)
- Sprigs of fresh dill, to garnish
Tomato Coulis
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 2 tsp olive oil
- 1 large tomato, chopped
- Salt and freshly ground pepper
- Butterfly the salmon fillet, stopping just short of slicing through entirely. Open the two sides up like a book and flatten the piece out. The butterflied piece should be about 1/2 inch thick. Season both sides of fish with salt and pepper.
- Use a mandolin, vegetable peeler or a sharp knife to cut thin slices of potato. Lay about 5 or 6 pieces, slightly overlapping, on your work surface and set the salmon on top. You should use just enough potato slices to make a bottom covering for the fish.
- Heat the butter and oil in a non-stick frying pan. When sizzling, pick up the potato-lined piece of salmon and slide it into the pan. Sprinkle the dill on top and cover the fish with 5 or 6 more slices of potato.
- Cook salmon over medium heat for 4 to 5 minutes, then check to see if the bottom has browned. When well crusted, carefully turn the fish over. Cook the other side, about 4 to 5 minutes, or until the potatoes are browned.
- Spoon several tablespoons of the coulis onto a serving plate. Use the back of a spoon to clear a place in the center.
- Carefully lift the potato-encrusted salmon with a spatula and arrange it in the center of the plate with the coulis surrounding it. Garnish with sprigs of dill.
Tomato Coulis
- Sauté onion and garlic clove in olive oil until soft.
- Add tomato to the onions. Season with salt and pepper and cook for 12 to 15 minutes.
- For a smoother texture, push the thickened tomatoes through the medium plate of a food mill. (I left mine chunky.) Serve warm.
Source: I Sing In The Kitchen
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