Potato and Parmesan Crusted Salmon

April 20th, 2006 · No Comments · 1,805 views

Prep Time:
15 Minutes
Cook Time:
45 Minutes
Servings:
2

Nutrition Info

Servings Per Recipe: 2

Amount Per Serving

Calories: 531

Total Fat: 27g

Total Carbs: 15g

Protein: 59g

I found this recipe on the back of a bag of potatoes and tweaked it to my liking. I adjusted the recipe to provide 2 servings (original was for 4), but increased the amount of potato and cheese used for each serving. The marinate provides a great lemony flavor, and you can’t go wrong with cheese on salmon!

INGREDIENTS:

1/3 cup Olive Oil
1 tbsp. chopped fresh Rosemary
3 tbsp. Lemon Juice
1 tbsp. lemon zest
1 tbsp. Minced Garlic
2 (6oz) skinless 1-inch thick salmon fillets
1/2lb Russet potatoes (about 1 large, or 2 small)
1 1/3 cup Shredded Parmesan Cheese

DIRECTIONS:

In a small bowl, combine oil, rosemary, lemon juice, lemon zest and garlic. Place salmon in a glass baking dish and pour marinade over. Refrigerate 1 to 2 hours, turning over once.
Peel potatoes and shred on the large holes of a grater. heat a non-stick skillet and sprinkle 1/2 of the potatoes around the bottom of the pan to form a lacy circle, about 10 inches in diameter. Sprinkle 1/2 of the cheese on top of the potatoes. Cook over medium heat until cheese melts and bottom is golden brown.
Remove skillet from heat and let cool for one minute. Remove salmon from marinade and wipe off excess. Place a piece of salmon on one side of the potato-cheese circle and fold the other side over. With a spatula, carefully transfer to a non-stick baking sheet or pan. Repeat with remaining potatoes, cheese and salmon. Refrigerate until needed, up to 6 hours.
Heat oven to 350 degrees F. Bake salmon until a knife inserted into the thickest part of the fish feels no resistance, about 20-25 minutes. Transfer each piece of salmon to a dinner plate.