Potato Crusted Salmon with Cucumber-Feta Sauce

Servings: 4
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes

1/2 cup plain fat free yogurt
1/4 cup crumbled feta cheese
1/4 cup chopped seeded cucumber
1/2 teaspoon dried mint or dill weed
4 skinless salmon fillets (about 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (about 10 ounces) frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
1 tablespoon olive oil
Lemon wedges and kalamata olives, optional

In small bowl, combine yogurt, feta cheese, cucumber and mint; set aside. Pat fish dry with paper towels; season with salt and pepper. Place 1/2 cup potato on top of each fillet, pressing firmly to form an even layer. In large nonstick skillet, heat oil over medium heat until hot. Carefully place fillets, potato side down, in skillet.

Cook 8 to 10 minutes (without moving fillets) until potatoes are golden brown. Using large spatula, turn fillets over; cook an additional 4 to 6 minutes or until fish is cooked to desired doneness. Serve with sauce and, if desired, lemon and olives.

Tip: Salmon fillets may have small thin bones that can be removed before cooking. To locate bones, run fingers across surface of fish; pull out any bones using tweezers or pliers.

nutritional information per serving:
Calories: 362
Fat: 18 g
Cholesterol:75 mg
Sodium: 351 mg
Carbohydrates: 21 g
Fiber: 2 g
Protein: 27 g

The Author:

"Find more great potato recipes at potatohelp.com!"

With over a 150 potato recipes, nutrition information, trend updates and educational lesson plans, potatohelp.com is the ultimate resource for families and culinary professionals alike.

photo credit: United States Potato Board

© Copyright 2000, Potato Board. All Rights Reserved.

No Comments Yet.

Leave a comment