Serves 2

INGREDIENTS:

• 2 6-7 ounce skinless salmon fillets


• 2/3 -1 cup of grated raw potato (Yukon Golds work well)


• salt and pepper for the fish and for the potatoes


• olive oil for sauteing


• 1/2 cup sliced white onions


• 1 minced clove of garlic


• 4-6 ounces sliced mushrooms


• 3-4 ounces baby spinach


• 1/2 cup mushroom stock (or chicken stock)


• 1/2 cup heavy cream


• salt and pepper to taste



PROCEDURE:




Pre-heat the oven to 400 degrees and, once it has come up to temperature, use a box grater to grate about 1/3 cup of potato, per serving, into a small mixing bowl.




Next, season each salmon fillet with a little salt and pepper and season the grated potatoes with salt and pepper and then divide the grated potatoes onto each salmon fillet.




Coat just one side of the salmon and you want to press down firmly on top of the potatoes to help it stick.



Potato crusted salmon
Dynamite flavor and simpler than it looks!

Put a large non-stick, oven proof pan on the stove top, turn the heat to medium high and add a splash of olive oil. Once the oil is hot, very carefully add the salmon, potato side down to start browning up the potatoes. Stay with these and after 3-4 minutes, flip them over and place the pan into the oven to finish cooking.



Depending on the thickness of the salmon fillets, they’ll take 5-10 minutes to cook in the oven and, while that's happening, use another pan with a little olive oil to sauté the minced garlic, chopped onions and sliced mushrooms.




Once the mushrooms and onions are soft, add ½ cup of mushroom stock and ½ cup of heavy cream and a good handful of baby spinach and let everything cook down and the liquid reduce.




Then turn the heat off on that and season it with a little salt and pepper to taste. Pull the salmon out of the oven, it should be done in about the same amount of time,maybe even a little bit earlier than the mushrooms and spinach. Put the creamy mushrooms and spinach in the bottom of a shallow bowl and serve the salmon right on top!




HINTS:




The idea is for the potato crust to be nice and crisp but not burned so stay with it while it's in the pan and flip it when it looks nice and crisp even a little crispier than what you see in the picture above.