Potato Crusted Salmon

Name: Potato Crusted Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 people
Ingredients: 800 g of Salmon; 3 Potatoes; 2 sprigs of Thyme; 2 sprigs of Marjoram; to taste of Extra Virgin Olive Oil; to taste of Table Salt; to taste of Black Pepper

Potato-Crusted Salmon: A light, meatless entree with a gourmet touch, just right for any special occasion.

★ ★ ★ ★ ★

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Difficulty Easy
Prep 15 minutes
Cook 25 minutes
Servings 4 people

In the mood for a seafood delicacy that’s both simple to whip up and impressively gourmet? Allow us to introduce the Potato-Crusted Salmon. This dish, with its subtle flavors and elegant presentation, promises to charm even the most selective taste buds.

In just under 15 minutes, you can curate a dish that would be the star of any festive spread. The brilliance of the potato crust ensures that the salmon remains succulent during the cooking process. Thinly-sliced potatoes crispen up swiftly, while a medley of aromatic herbs like thyme, marjoram, and parsley infuse the dish with zest and vigor.

Ingredients

800 g of Salmon Fillets
3 Potatoes
2 sprigs of Thyme
2 sprigs of Marjoram
to taste of Extra Virgin Olive Oil
to taste of Table Salt
to taste of Black Pepper

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Instructions

To prepare Salmon in Potato Crust rinse the salmon fillet, pat it dry with kitchen paper and remove any bones by helping yourself with tweezers. Transfer to the inside of a baking dish lined with baking paper.
Skin the potatoes and cut them into very thin slices, even helping with a mandoline. Blanch them in salted water for 3-4 minutes, drain them with a slotted spoon and let them dry on a tea towel or paper towel.
Sprinkle the salmon fillet with a little oil, salt, pepper, finely chopped marjoram and thyme and make a first layer of overlapping potato slices. Season with salt, pepper, grease with a little oil (or they will slide over themselves) and add more chopped herbs. Make a second layer and season in the same way.
Bake in the preheated oven at 360°F (180°C) for about 20 minutes, finishing with another 5 minutes under the grill until the potatoes have developed a nice golden crust.

Alternatives

Salmon in Potato Crust can also be prepared with thawed salmon fillets, which is cheaper and equally tasty.

Tips

For best results, cook your Salmon in Potato Crust just before bringing it to the table. If you prepare it too far in advance you will lose the “crispiness” of the potato crust.

Storage

Salmon in Potato Crust will keep in the refrigerator for 2-3 days, well covered with foil. It is recommended to be eaten after reheating it in the oven for a few minutes.