With tender leeks and heart russet potatoes these crisp, flakey Potato Crusted Salmon Fillets make an ideal weeknight fish dinner.
(Makes 4 servings)
Source: BODi On-Demand Nutrition Blog.
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
What You Need
2 small russet potatoes (about 1 lb.) washed, shredded
½ medium leek washed, sliced thin
¼ tsp. sea salt (or Himalayan salt)
2 tsp. ground white pepper
2 tsp. olive oil
1 tsp. unsalted butter
4 (4-oz) raw salmon fillets skinless
How To Make
Drain potatoes in a colander; pat them as dry as possible with paper towels or a clean kitchen towel.
Combine potatoes, leek, salt, and pepper in a medium bowl; mix well.
Heat oil and butter in large nonstick skillet over medium-high heat.
Place four ⅓ cup mounds of potato mixture in skillet. Press a salmon fillet into each mound. Top evenly with remaining potatoes; cook for 6 to 7 minutes on each side, or until potatoes are nicely browned and fish flakes easily when tested with a fork.
Recipe Notes
Use only the tender white part of the leek. Reserve the tougher green tops for use in broths.
Estimated Nutritional Information (per serving):
Calories 262 - Calories from Fat 99
% Daily Value*
Fat 11g - 17%
Saturated Fat 2g - 13%
Cholesterol 65mg - 22%
Sodium 203mg - 9%
Carbohydrates 16g - 5%
Fiber 2g - 8%
Sugar 1g - 1%
Protein 24g - 48%
* Percent Daily Values are based on a 2000 calorie diet.
Want to get full access to all of our great Recipes along with Nutrition, Wellness, and Fitness tips?
You can by joining BODi On-Demand for less than a cup of coffee a day. Don't pass up this great deal! Sign Up NOW!
Comments