Best Crispy Potato Wrapped Salmon With Mustard Sauce And Wilted Spinach Recipes

Potato-Wrapped Salmon image

Provided by Amber Dawn

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

4 large potatoes, peeled and thinly sliced lengthwise
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 lb atlantic salmon fillet, cut into four pieces
4 teaspoons Dijon mustard
2 teaspoons unsalted butter, melted

Steps:

Place potatoes in a colander and toss with lemon juice and salt. Let stand until potatoes are soft, about 10 minutes. Pat dry with a paper towel.
Spray a large baking sheet with nonstick cooking spray.
Tear off four squares of wax paper (about 12-inches square) and spray with nonstick cooking spray (preferably butter-flavored). Shingle all but four potato slices horizontally to form a 5x9-inch rectangle on each square. Spray potatoes with cooking spray.
Place salmon lengthwise over potatoes and spread with mustard.
Lift right side of wax paper and fold over salmon, covering it with potatoes. Lightly press paper to help potatoes adhere to fish and peel back wax paper. Repeat with left side of wax paper.
Lay remaining potato slices over seam where shingled potatoes meet and brush with butter.
With a spatula, carefully transfer salmon to baking sheet, turning bundles over so the side with the additional potato slice is down. Cover loosely with plastic wrap and refrigerate so potatoes set, about 30 minutes.
Preheat broiler. Spray potatoes with cooking spray. Broil 6 inches from heat until potatoes are golden and crisp, about 5 minutes on each side.

Nutrition Facts : Calories 436.9, Fat 6.3, SaturatedFat 1.9, Cholesterol 64.2, Sodium 299.9, Carbohydrate 65.1, Fiber 8.3, Sugar 3.1, Protein 30.4

Salmon, Mustard Greens and Potatoes with Mustard-Dill Glaze image

Yield Serves 2

Number Of Ingredients 7

1/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cup chopped fresh dill
3 tablespoons packed golden brown sugar
1/2 pound baby new potatoes, cut into 1/4-inch-thick slices
2 8-ounce salmon fillets
1 bunch mustard greens, trimmed, cut crosswise into 2-inch-wide strips

Steps:

Preheat oven to 350°F. Mix first 4 ingredients in small bowl. (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature.) Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until wilted, about 4 minutes. Divide salmon, greens and potatoes between 2 plates. Serve, passing remaining sauce separately.