POTATO & CHIVE CRUSTED SALMON
1 3/4-pound large russet or baking potato, peeled
4 tablespoons extra-virgin olive oil
Salt and pepper
1/4 cup chopped chives or green onions
4 6-ounce salmon fillets, skinless
1. Preheat oven to 450 degrees.
2. Slice the potatoes paper thin. Toss with 1 tablespoon olive oil, and season with salt and pepper as desired.
3. Pat the fish dry with a paper towel. Sprinkle with additional salt and pepper.
4. Place 1 tablespoon chives on top of each fillet and press firmly. Layer the sliced potatoes on top of the chives, overlapping slightly; cover the entire top of the fish.
5. In a nonstick 9x13 inch pan, heat the remaining 3 tablespoons olive oil for 5 minutes in the oven.
6. Remove, and carefully place the salmon fillets, potato side up, in the pan.
7. Bake salmon until opaque and just done, 18 to 23 minutes. Serve at once.
4 tablespoons extra-virgin olive oil
Salt and pepper
1/4 cup chopped chives or green onions
4 6-ounce salmon fillets, skinless
1. Preheat oven to 450 degrees.
2. Slice the potatoes paper thin. Toss with 1 tablespoon olive oil, and season with salt and pepper as desired.
3. Pat the fish dry with a paper towel. Sprinkle with additional salt and pepper.
4. Place 1 tablespoon chives on top of each fillet and press firmly. Layer the sliced potatoes on top of the chives, overlapping slightly; cover the entire top of the fish.
5. In a nonstick 9x13 inch pan, heat the remaining 3 tablespoons olive oil for 5 minutes in the oven.
6. Remove, and carefully place the salmon fillets, potato side up, in the pan.
7. Bake salmon until opaque and just done, 18 to 23 minutes. Serve at once.
posted by nina-and-tim-gregg at 8:21 AM
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