Potato Crusted Salmon With Herb Salad

Potato Crusted Salmon With Herb Salad

Ingredients

4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
Salt and freshly ground pepper
Four 8 ounce skinless salmon fillets
1 cup of vegetable oil
1 1/2 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoon extra-virgin olive oil
4 ounces herb salad mix (6 cups)

Directions:

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface. Evenly pat the shredded potatoes onto the top of each fillet.


In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.