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:
Fat: 18 g
Sodium: 351 mg
Carbohydrates: 21 g
Fiber: 2 g
Protein: 27 g
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photo credit: United States Potato Board
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