This is Elaine’s favorite recipe from Michael Smith’s Chef at Large show. She serves it for guests with a side of green beans:

• 1 large baked potato, cooled (or left overs)
• Salt and pepper to taste
• 1 Tbsp or so of any oil or melted butter
• 4 salmon filets

Directions:

1. After the potato has baked and cooled, shred it through the large holes of a box grater. Season the mixture with salt and pepper and toss it with the oil or butter. Pat the mixture evenly onto the top of each salmon filet.
2. Preheat a sauté pan or griddle over a medium high heat. Add enough oil to cover the bottom with a light film. Place each filet potato side down and pan-roast until golden brown and crispy. Turn over and continue cooking until the salmon filet is cooked to your liking.

Tags: Chef Michael Smith

This entry was posted on Thursday, November 26th, 2009 at 8:30 am and is filed under Fish & Seafood. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.