Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree
π Prep Time: 15 minutes π Cook Time: 15 minutes π Total Time: 30 minutes
Description:
Indulge in the delectable flavors of Atlantic Salmon encased in a crispy Potato Crust, elevated with a drizzle of vibrant Chive Oil and served alongside a velvety Leek Puree. This recipe is a symphony of textures and tastes, perfect for a quick and nutritious meal.
Recipe Category: Potato
Keywords: Vegetable, Low Cholesterol, Healthy, Kosher, < 30 Mins, Stove Top
Nutritional Information (per serving):
- Calories: 765.6
- Fat: 41.7g
- Saturated Fat: 6.3g
- Cholesterol: 73.8mg
- Sodium: 178.1mg
- Carbohydrates: 55.2g
- Fiber: 22.4g
- Sugar: 18.5g
- Protein: 57g
Servings: 4
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Salmon fillets |
| 1 | Idaho potato |
| – | Salt |
| – | Fresh ground pepper |
| 1 | Olive oil |
| 1/2 | Olive oil |
| 3 | Leeks |
| 1/2 | Fresh lemon juice |
| 2 | Fresh chives |
Instructions:
-
Prepare Ingredients:
- Season the salmon and potato with salt and pepper.
- Peel and grate the Idaho potato.
- Clean and slice the leeks.
- Chop the fresh chives.
-
Create Potato Crust:
- Heat enough olive oil in a 10-inch skillet or sautΓ© pan over medium-high heat.
- Pack a thin layer of grated potatoes on the flesh side of each salmon fillet.
- Once the oil is hot and wisps of smoke rise, place the salmon fillets, potato-side down, into the oil.
- Fry for 3 to 5 minutes until the potato crust is golden brown, then gently turn over.
- Continue cooking for another 2 to 3 minutes until the salmon is firm but slightly springy to the touch. Remove from the skillet and keep warm.
-
Prepare Leek Puree:
- In a large, heavy saucepan, heat 1 tablespoon of olive oil.
- SautΓ© the sliced leeks until translucent, approximately 3 minutes.
- Add the stock and simmer until the leeks are tender.
- Transfer the mixture to a blender and puree until smooth.
- Pass the puree through a fine-mesh sieve to achieve a silky texture.
- Adjust the seasoning with fresh lemon juice, salt, and pepper as desired. Set aside and keep warm.
-
Make Chive Oil:
- In a clean blender, combine the fresh chives with 1/2 cup of olive oil.
- Blend until smooth and vibrant in color.
- Allow the mixture to settle, then strain through a fine-mesh sieve to remove any solids.
-
Serve:
- Place a portion of the leek puree in the center of each plate.
- Top with a salmon fillet, potato-crust side up.
- Drizzle the vibrant chive oil over the fish for an elegant finishing touch.
Enjoy the harmonious blend of flavors and textures in this exquisite dish of Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree. Perfect for a quick and satisfying meal that’s both healthy and indulgent!
