Best 3 Potato Crusted Salmon With Chives And Scallion Sauce Recipes
Indulge in a culinary journey with our delectable potato-crusted salmon, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish elevates the classic salmon experience with a crispy potato crust, complemented by a luscious chive and scallion sauce. Our recipe guide unveils the secrets to achieving perfectly cooked salmon, ensuring a moist and flaky interior encased in a golden-brown potato crust. We'll take you through the steps of creating the flavorful sauce, combining the aromatic chives and scallions with a creamy base, resulting in a vibrant green sauce that adds a delightful freshness to the dish. Dive into the culinary adventure and discover the art of crafting this irresistible potato-crusted salmon with chive and scallion sauce.
Let's cook with our recipes!
CHIVE AND SCALLION SAUCE
Provided by Food Network
Number Of Ingredients 9
Steps:
- In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
- Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
POTATO-CRUSTED SALMON
Pan fry fresh salmon with a flavorful crispy potato coating. It tastes like it's deep fried but cooks in 1 tablespoon of oil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 16m
Yield 4
Number Of Ingredients 8
Steps:
- Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Mix dry potatoes, cornstarch, paprika and lemon-pepper seasoning. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
- In 12-inch nonstick skillet, heat oil over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.
Nutrition Facts : Calories 180, Carbohydrate 3 g, Cholesterol 65 mg, Fiber 0 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 95 mg
WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
Provided by Genevieve Ko
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
- About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
- Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
- Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
- Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
Tips:
- For the crispiest potato crust, use a Russet potato that has been peeled and cut into very thin slices.
- To prevent the potatoes from sticking to the pan, make sure the pan is well-oiled and the potatoes are not crowded.
- Cook the potatoes over medium-high heat until they are golden brown and crispy, about 5-7 minutes per side.
- To make the chive and scallion sauce, use fresh herbs for the best flavor.
- If you don't have any white wine on hand, you can substitute fish stock or chicken broth.
- To ensure that the salmon is cooked through, cook it for about 4-5 minutes per side, or until it flakes easily with a fork.
- Serve the potato-crusted salmon immediately with the chive and scallion sauce.
Conclusion:
This potato-crusted salmon with chive and scallion sauce is a delicious and easy-to-make meal that is perfect for any occasion. The crispy potato crust adds a unique and flavorful touch to the salmon, while the chive and scallion sauce is light and refreshing. Whether you are serving it for a weeknight dinner or a special occasion, this dish is sure to impress.
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