Salmon in Potato Crust
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
potatoes
shredded |
|
| 1 | medium |
onions
shredded |
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly grounded |
|
| 4 | each |
salmon fillets
4oz each |
*
|
| 2 | teaspoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
potatoes
shredded |
|
| 1 | medium |
onions
shredded |
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly grounded |
|
| 4 | each |
salmon fillets
4oz each |
*
|
| 1E+1 | ml |
vegetable oil
|
|
Directions
In medium bowl, combine potatoes, onion, tarragon, salt and pepper.
Place salmon on wax paper; press half the potato mixture evenly over salmon.
Carefully turn salmon over and repeat with remaining potato mixture.
In large nonstick skillet, heat oil. Place salmon in skillet; cook 4 minutes on each side, or until potatoes are golden.
