Best Potato Wrapped Salmon Recipes

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CRISPY POTATO-WRAPPED SALMON WITH MUSTARD SAUCE AND WILTED SPINACH



CRISPY POTATO-WRAPPED SALMON WITH MUSTARD SAUCE AND WILTED SPINACH image

Categories     Fish     Fry

Yield 2 servings

Number Of Ingredients 9

Ingredients
1 large russet potato
Two 9-ounce pieces center-cut salmon fillet, skinned
Vegetable oil for frying
1 bunch spinach (about 3/4 pound), stems discarded
3/4 stick (6 tablespoons) plus 1 teaspoon cold unsalted butter, cut into bits
2 teaspoons fresh lemon juice
1 teaspoon water
2 teaspoons whole-grain mustard

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



Potato-Wrapped Salmon image

Make and share this Potato-Wrapped Salmon recipe from Food.com.

Provided by Amber Dawn

Categories     Low Cholesterol

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

POTATO-WRAPPED SALMON 2



POTATO-WRAPPED SALMON 2 image

Categories     Fish     Broil     Dinner

Yield 4

Number Of Ingredients 9

• 1 lb boneless, skinless wild salmon, cut into 4" long fillets
• 2 tablespoon dried oregano
• 3 tablespoons chopped fresh flat-leaf parsley
• 2 cloves of garlic, minced
• Salt and pepper, to taste
• 2 russet potatoes (preferably the longest, flattest ones you can find), peeled
• Olive oil, for frying
• 1 lemon, cut into wedges
• Sour cream and chopped fresh chives, for serving

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.

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