EVERYTHING SALMON FILLETS AND CREAM CHEESE POTATOES
This quick dinner version of a favorite breakfast has all the flavors of an everything bagel with lox: fillets of salmon are coated in a bagel chip-crust, scallion mashed potatoes have a cream cheese boost and a side of tomatoes and onion completes the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat with cooking spray.
- Add the potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are fork tender, about 15 minutes. Reserve 1/2 cup of the starchy water and drain the potatoes. Return the potatoes to the pan, add the cream cheese, scallions, the reserved starchy water and 2 teaspoons salt. Mash with a potato masher or fork.
- Meanwhile, mix together the bagel chips, everything bagel seasoning and 1 tablespoon oil in a small bowl.
- Press the bagel chip mixture onto the top of each salmon fillet. Transfer the fillets to the prepared baking sheet, skin side-down. Bake until the salmon is cooked through and the top is golden brown, 10 to 12 minutes.
- Arrange the tomato slices and onions on 4 plates and drizzle with the vinegar and remaining tablespoon of oil. Sprinkle with capers, if using, and season with salt and pepper. Divide the salmon and mashed potatoes among the plates.
POTATO CHIP CRUSTED SALMON
This was from the Tony Danza show. I made it LOVED it, and thought it was a great and easy recipe to share. You can reduce the calories by using baked or WOW(olestra) chips, but it comes out a bit better with the Kettle Cooked Chips, as in recipe
Provided by DianeHelen
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Line a baking sheet with aluminum foil.
- Lay the side of salmon, skin side down, in the center of the baking sheet. Season it lightly with salt and pepper.
- Crush the potato chips, lime zest and dill together in a bowl until the chips resemble coarse crumbs. Mix in 2 tablespoons of oil until incorporated.
- Coat the salmon with a thin, even layer of potato chip crumbs. Pat them on the fish gently so they stay put.
- Bake for about 20-25 minutes, or until the chip coating is nicely browned. Use 2 spatulas to transfer the salmon to a serving platter, putting one at either end and lifting them up together so the salmon is in one piece. Lay it gently on the serving platter and put a fork and a knife on the table by the platter so that people can serve themselves. You can also serve the salmon right on the baking sheet-there's no shame in that, either.
Nutrition Facts : Calories 446.2, Fat 22.1, SaturatedFat 4.8, Cholesterol 117.9, Sodium 315.6, Carbohydrate 13.1, Fiber 1.2, Sugar 1.1, Protein 46.9
SALMON FILLETS WITH POTATO CHIP CRUST
From All You magazine, Movember 2008. Recipe calls for baked potato chips but if you want to sin, try the salt and vinegar flavored chips.
Provided by SusieQusie
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place an oven rack in the top position, close to broiler. Place a second rack in position immediately below. Set broiler on high.
- Line a rimmed baking sheet with foil.
- Combine crushed chips, breadcrumbs and dill in a small bowl.
- Place slamon fillets on baking sheet. Brush with oil and sprinkle lightly with salt and pepper. Broil on upper rack until surface browns, 7-9 minutes.
- Remove from oven and spread mustard over fish. Spoon potato chip mixture onto fillets; press into fish with the back of a spoon.
- Return pan to lower position and broil until crust is golden, 30 seconds to 1 minute.
- Serve immediately.
Nutrition Facts : Calories 410.5, Fat 12.7, SaturatedFat 2, Cholesterol 165.4, Sodium 326.5, Carbohydrate 5.6, Fiber 0.6, Sugar 0.6, Protein 64.6
SALMON FILLETS IN POTATO CRUST
Provided by Food Network
Time 25m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Run your fingers over the salmon and, with tweezers, remove any stray bones. Combine the lemon juice and olive oil and rub this into the salmon and season the fillets lightly with salt and pepper. Dip the salmon in the potato flakes, patting them down to make sure they stick.
- Heat the butter and oil in a non stick skillet. Saute the salmon for 2 minutes a side or until golden the insides should be a trace underdone. Serve with lemon wedges over endive salad or with buttered cucumbers in tarragon.
- An alternative way to cook these is to preheat the oven to 500 degrees. Coat with cooking spray a wire rack set over a baking pan. Set the fillets on the prepared rack and bake for 10 minutes.
GRUYERE-CRUSTED SALMON FILLETS
Salmon fillet topped with a tasty Gruyere cheese crust. Absolutely my favorite oven-baked salmon recipe. Serve on rice with salsa on the side.
Provided by Bunny Hill
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet lightly with cooking spray.
- Stir Gruyere, bread crumbs, melted butter, parsley, lemon zest and juice, and garlic together in a bowl.
- Place fillets on the prepared baking sheet. Divide bread crumb mixture into 4 portions and press into the top of the fillets to form a crust.
- Bake in the center of the preheated oven until fish flakes easily with a fork, about 15 minutes. Turn on the broiler and broil until crust is golden brown, 1 to 2 minutes.
Nutrition Facts : Calories 566.5 calories, Carbohydrate 15.1 g, Cholesterol 164.8 mg, Fat 30.4 g, Fiber 1.5 g, Protein 56.4 g, SaturatedFat 15.2 g, Sodium 434 mg, Sugar 1.3 g
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.
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