Potato Crusted Salmon with Fresh Lemon and Parsley

Salmon coated with mixture of coarse salt, fresh ground black pepper, lemon zest and parsley. Prepared salmon is encrusted in a mixture of grated potatoes, vegetable oil, ground cumin, coarse salt and fresh ground black pepper. Fillets are fried in hot oil briefly on both sides and transferred to the oven to finish cooking. Dish is served hot, garnished with chilled lemon wedges.

Ingredients -

1 Small Round New White Potato, scrubbed
1 Small Round Red Potato, scrubbed
2 tablespoons Vegetable Oil
1/2 teaspoon Ground Cumin
1/4 teaspoon Coarse Salt, divided
1/4 teaspoon Fresh Ground Black Pepper, divided
3 tablespoons chopped Fresh Italian Parsley
1 teaspoon grated Fresh Lemon Zest
4 (6 ounces each) Boneless Skinless Salmon Fillets
2 tablespoons Butter
4 Fresh Lemon Wedges

Preparation:

1. Coarsely grate the potatoes into a bowl.

2. Remove the juice by squeezing the potatoes and discard the juice.

3. Toss the potatoes with vegetable oil, cumin and half of the salt and pepper.

4. Combine the remaining salt and pepper, lemon rind and parsley in a small bowl.

5. Rub the mixture over both sides of the fillet.

6. By firmly pressing to cover, coat the salmon on both sides with the potato mixture.

7. Heat the remaining oil in a large nonstick skillet over medium high heat.

8. Fry the fillets for 4 minutes on one side or until golden brown.

9. Flip the fillets and cook for an additional 3 minutes.

10. Line a baking sheet with parchment paper and transfer the fillets.

11. Roast the fillets at 425 degrees for 8 minutes or until the fish is golden brown and firm.

12. Serve with lemon wedges.

Salmon Tips -

Safety

Position your grill on a level sturdy surface, out of the way of foot traffic. Make sure any electrical cords are nowhere near open flames.

Salmon Tips -

High End Charcoal Grills

Charcoal grills have gone through a recent period of being built with many more bells and whistles. Electric fire starters, propane fueled side burners and built in thermostats, to name a few.

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