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Geez. Ya’ll are gonna give a girl a complex with how much you love my brother.

He is pretty funny, isn’t he? That post was mild compared to his usual antics.



So. . .how ’bout some salmon?

This dish made me want to pull my hair out, but it is so so tasty. The key is to shred the potatoes, squeeze the bejesus out of them to remove the moisture, and pack ’em on good.


I had some beautiful salmon just hangin’ around in my fridge.









Because, really, don’t all 20-something newlyweds eat salmon and lobster for dinner?

I need to get a grip. And a safe for my debit card. And then I’ll throw away the key.



I cut the salmon into longer strips.

Then grated a few potatoes. I actually used peeled red potatoes.









Looks like cheese, eh? I didn’t eat it, in case any of you were wondering. I know how you think.



This is just when I was beginning to pack on the shredded potatoes.









It was challenging, and even more difficult when I added the salmon to the skillet. I tried coating a few pieces of salmon in dijon mustard, but the potatoes didn’t stay on any better, and the taste just didn’t jive with my tastebuds.

I ended up dipping the salmon in some beaten egg whites, then packing on the potatoes.

Another key step is to make sure the skillet is hot enough so the potatoes get brown and crispy. If you try to flip the salmon before the potatoes are finished, they will all fall off.



Once the potatoes were golden, I took the salmon out and baked it in the oven for a bit longer.

It came out perfectly!









This really was such a treat, and such a different way to eat salmon. I loved how crispy the outside was, and how buttery the inside was.




If you plan on trying it, it requires some patience.









We all know I don’t have patience. I don’t even know what that word means. Hmmpf.



If I can do it, you definitely can! Doesn’t it look scrumptious?









Serve alongside some veggies, if you must.



Potato Crusted Salmon

Serves 4

1.5 lbs skinless, deboned salmon, cut into longer filets if possible

6 medium size potatoes, peeled and grated

3 tablespoons olive oil

2 egg whites, slightly beaten

salt & pepper to taste

Preheat oven to 400.

Heat skillet on medium-high heat and add 1 1/2 tablespoons of olive oil. Brush salmon with egg whites and thickly pack on potato shreds. Add to skillet.

Make sure potatoes are crisp and browned before flipped. Gently flip by pushing  a spatula  under the potato coating. It may take a few tries to get the hang of it. Use additional oil for the rest of salmon, if needed.

Once both sides are golden brown, place on a baking sheet and bake for 10-15 minutes.










Even though this dish is a bit on the tricky side, take the time to make it. It is totally worth it and extremely delicious.

And if you get super frustrated in the cooking process? Try a shot of whiskey. Just sayin.’