Potato Crusted Salmon


For the Salmon:
2 tablespoons canola oil
1/2 cup milk
flour for dusting (or use rice flour for Gluten Free
For the Vegetable Bean Ragout:
1 teaspoon chopped fresh dill
8 chanterelle mushrooms ripped in half
1/2 cup white beans (fully cooked)
1/4 cup salmon stock
salt and pepper to taste
2 teaspoons butter
1 teaspoon chopped shallots


For the Salmon: Method: Add the canola oil to a skillet and preheat over medium heat. Make sure the oil is hot, but does not smoke.
Whisk together the eggs and the milk. Season the steelhead filets with the salt and pepper and dust with the flour, dip in the egg mixture and pack the top with the potato and chive.
Place the salmon potato side down in the oil.
Cook until the potatoes are golden brown without disturbing the salmon (about 3 1/2 minutes).
Flip and cook for one more minute or until the fish is just barely cooked through.
For the Ragout: Method: In a sauté pan, heat the butter and blanch the shallots.
Add the tomatoes and cook for 2 minutes stirring often.
Add the stock and white wine and cook until the tomatoes are soft (about ten minutes).
Add the beans and simmer for about one minute. Season with dill, salt and pepper.


This is an absolute favorite of mine. While wild caught salmon is best for this dish there is high quality farmed salmon available if you know what to look for. The real key to this dish is to not disturb the potatoes and fish while it is browning during the initial phase of the cooking process. This will render a crisp and golden crust which is a great counterpoint to the tender, flaky salmon beneath. The bean and vegetable stew is a great accompaniment for many fish dishes because it is full flavored, yet enhances and does not compete with the flavor of the salmon




Wednesday, January 5, 2011 - 5:57am


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