My home-cooked US Potato Crusted Salmon with Potato Sauce and Fruit Salsa – a recipe I learned from Chef Rosebud Benitez-Velasco in the first US Potato Cooking workshop for moms♥
What’s perfect in this dish is the combination of textures, the crispy/crunchy potato crust, the soft and sweet/sour/tangy salsa, the savory potato sauce, and the flaky and well-seasoned salmon.
Recipe:
Ingredients:
(for the potato crusted salmon)
1/2 cup US. Frozen pre-shredded potatoes
1 tbsp spring onions sliced
1 tbsp all-purpose flour
salt and pepper to taste
1 200g salmon fillet – skin off
olive oil for frying
(for the sauce)1 1/2 tbsp US Potato granules
3/4 cup vegetable broth
(for the fruit salsa)
1/4 cup sliced onions
6 pcs or more cherry tomatoes sliced in half
1 ripe mango cubed
1 tbs cilantro or kinchay
1 tbs lemon juice
1 tbs olive oil
salt and pepper to taste
How to cook:
1. Mix pre-shredded potatoes, spring onions, and flour in a bowl. Season with salt and pepper.
2. Season salmon with salt and pepper.
3. Top salmon with potato mixture.
4. Pan fry salmon with crusted side down. Fry until potatoes are golden brown.
5. Flip salmon and fry the other side. Do not overcook or else salmon will go dry and tough.
6. Remove from heat and drain on paper towels to remove excess oil.
For the sauce:
1. Heat vegetable broth in a sauce pan.
2. Slowly add the potato granules until the sauce thickens.
3. This recipe uses truffle oil originally, you can add it according to taste.
For the salsa:
1. Mix all ingredients in a bowl.
2. Serve with salmon.
