Embark on a culinary journey with our tantalizing Potato-Wrapped Salmon, a dish that harmonizes the delicate flavors of salmon with the earthy essence of potatoes. This recipe is a symphony of textures, where crispy potato skin embraces the tender, flaky salmon, while a medley of herbs and spices orchestrates a flavor symphony. As the salmon bakes, enveloped in its potato cocoon, its natural oils mingle with the savory seasonings, creating an aromatic masterpiece.
In addition to the classic Potato-Wrapped Salmon, our article offers an array of enticing variations to suit every palate. For those seeking a touch of heat, the Spicy Potato-Wrapped Salmon ignites the taste buds with a vibrant blend of chili flakes, paprika, and cayenne pepper. If you prefer a more herbaceous experience, the Herb-Crusted Potato-Wrapped Salmon awakens the senses with a vibrant tapestry of fresh herbs, such as parsley, thyme, and rosemary.
For those with a penchant for tangy flavors, the Lemon-Dill Potato-Wrapped Salmon offers a refreshing twist, where zesty lemon and aromatic dill harmonize beautifully with the richness of the salmon. And for those who love a smoky touch, the Smoked Paprika Potato-Wrapped Salmon tantalizes with its deep, smoky flavor, adding an extra layer of complexity to the dish.
These Potato-Wrapped Salmon variations are not just taste sensations; they are also visually stunning. The golden-brown potato crust, adorned with herbs or spices, creates an irresistible presentation that will impress your dinner guests. Whether you're hosting a special occasion or simply seeking a delightful weeknight meal, our Potato-Wrapped Salmon recipes are sure to satisfy your cravings and leave you yearning for more.
CRISPY POTATO-WRAPPED SALMON WITH MUSTARD SAUCE AND WILTED SPINACH
Steps:
- Peel potato and with a very sharp slicer cut lengthwise into paper-thin slices. On a work surface arrange overlapping potato slices to form a rectangle as wide as one of the salmon pieces is long (about 6 1/2 inches) and long enough to wrap around it (about 8 inches). You will need about 2 overlapping rows of about 4 overlapping slices. Season salmon with salt and pepper and place crosswise over potato "seam" in center of rectangle. Lift potato slices around salmon to enclose, overlapping slightly. Wrap remaining salmon piece in potato slices in same manner. In a large skillet heat 1/3-inch oil over moderate heat until hot but not smoking. Carefully slide wrapped salmon with a spatula into oil and fry 3 minutes, or until undersides are golden. Carefully turn salmon over with tongs or 2 spatulas and fry until potato is golden and salmon is just cooked through, about 3 minutes more. Transfer wrapped salmon to paper towels to drain. In a skillet cook spinach in 1 teaspoon butter over moderate heat, stirring, until just wilted, about 1 minute. Season spinach with salt and pepper and transfer to paper towels to drain. In cleaned skillet heat lemon juice, water, and mustard over moderately low heat, stirring. Add remaining 3/4 stick butter all at once and heat, swirling skillet constantly, just until sauce is creamy and butter is incorporated. Sauce must not get hot enough to separate. Remove skillet from heat and season sauce with salt and pepper. Mound spinach in center of 2 heated plates and top with salmon. Pour mustard sauce around spinach.
POTATO-WRAPPED SALMON 2
Steps:
- Instructions 1. Pat down the salmon fillets with a paper towel to remove excess moisture. In a small bowl, mix the oregano, parsley and garlic. Evenly spread the spice rub on each fillet. Sprinkle each fillet with salt and pepper. Set aside while potatoes are prepared. 2. Halve the peeled potatoes lengthwise. Using a mandoline slicer, cut the potatoes into long, paper-thin strips. 3. Set out a piece of plastic wrap on the work surface, and lay out 5-6 potato slices in the center of the wrap, lined up in a row, overlapping slightly. Form another row in the same way, with the ends of this second row slightly overlapping the short ends of the first row, forming a rectangular shape. Sprinkle the potato slices with salt and pepper. 4. Pat the fish fillets dry once more, and place a fillet across the overlapped potato slices. Using the plastic wrap to help you, fold the loose ends of the slices over the fish to form a little bundle. Dab the overlapped ends with a bit of olive oil and press down to make them stick. Fold the rest of the plastic wrap over to keep the bundle shut, turn the bundle over to keep it from opening, and place in the fridge to firm up. Repeat with the rest of the potato slices and salmon fillets. 5. Let the bundles firm in the refrigerator for about 30 minutes. Once they've firmed (which should help the bundles stay shut), take them out of the fridge. Heat a heavy (preferably cast iron) pan over high heat. Coat the pan with 2-3 tablespoons of oil. Carefully unwrap the fish bundles from the plastic wrap and place in the pan, seam side down. Fry for about 4 minutes, flip, and fry the other side for 2-3 minutes more or until the fish is opaque in the center and the potato slices are lightly browned. 6. Serve immediately with a lemon wedge, a dollop of sour cream, and a pinch of chopped chives.
Tips:
- Choose the right salmon fillet: Look for a center-cut fillet that is about 1 pound in weight and 1 inch thick. The fillet should be firm to the touch and have a bright pink color.
- Season the salmon fillet generously: Use a combination of salt, pepper, garlic powder, and paprika to season the salmon fillet. You can also add other herbs and spices to your taste.
- Wrap the salmon fillet in potato slices: Overlap the potato slices slightly to create a tight seal around the salmon fillet. This will help to keep the salmon moist and flavorful during cooking.
- Bake the salmon fillet at a high temperature: Bake the salmon fillet at 400 degrees Fahrenheit for 15-20 minutes, or until the salmon is cooked through. The salmon is cooked through when it flakes easily with a fork.
- Serve the salmon fillet immediately: Serve the salmon fillet with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Potato-wrapped salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked to perfection and the potato crust is crispy and flavorful. This dish is sure to be a hit with your family and friends.
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