Best 2 Potato Wrapped Salmon Recipes

CRISPY POTATO-WRAPPED SALMON WITH MUSTARD SAUCE AND WILTED SPINACH

Steps:

• Peel potato and with a very sharp slicer cut lengthwise into paper-thin slices. On a work surface arrange overlapping potato slices to form a rectangle as wide as one of the salmon pieces is long (about 6 1/2 inches) and long enough to wrap around it (about 8 inches). You will need about 2 overlapping rows of about 4 overlapping slices. Season salmon with salt and pepper and place crosswise over potato "seam" in center of rectangle. Lift potato slices around salmon to enclose, overlapping slightly. Wrap remaining salmon piece in potato slices in same manner. In a large skillet heat 1/3-inch oil over moderate heat until hot but not smoking. Carefully slide wrapped salmon with a spatula into oil and fry 3 minutes, or until undersides are golden. Carefully turn salmon over with tongs or 2 spatulas and fry until potato is golden and salmon is just cooked through, about 3 minutes more. Transfer wrapped salmon to paper towels to drain. In a skillet cook spinach in 1 teaspoon butter over moderate heat, stirring, until just wilted, about 1 minute. Season spinach with salt and pepper and transfer to paper towels to drain. In cleaned skillet heat lemon juice, water, and mustard over moderately low heat, stirring. Add remaining 3/4 stick butter all at once and heat, swirling skillet constantly, just until sauce is creamy and butter is incorporated. Sauce must not get hot enough to separate. Remove skillet from heat and season sauce with salt and pepper. Mound spinach in center of 2 heated plates and top with salmon. Pour mustard sauce around spinach.

POTATO-WRAPPED SALMON 2

Steps:

• Instructions 1. Pat down the salmon fillets with a paper towel to remove excess moisture. In a small bowl, mix the oregano, parsley and garlic. Evenly spread the spice rub on each fillet. Sprinkle each fillet with salt and pepper. Set aside while potatoes are prepared. 2. Halve the peeled potatoes lengthwise. Using a mandoline slicer, cut the potatoes into long, paper-thin strips. 3. Set out a piece of plastic wrap on the work surface, and lay out 5-6 potato slices in the center of the wrap, lined up in a row, overlapping slightly. Form another row in the same way, with the ends of this second row slightly overlapping the short ends of the first row, forming a rectangular shape. Sprinkle the potato slices with salt and pepper. 4. Pat the fish fillets dry once more, and place a fillet across the overlapped potato slices. Using the plastic wrap to help you, fold the loose ends of the slices over the fish to form a little bundle. Dab the overlapped ends with a bit of olive oil and press down to make them stick. Fold the rest of the plastic wrap over to keep the bundle shut, turn the bundle over to keep it from opening, and place in the fridge to firm up. Repeat with the rest of the potato slices and salmon fillets. 5. Let the bundles firm in the refrigerator for about 30 minutes. Once they've firmed (which should help the bundles stay shut), take them out of the fridge. Heat a heavy (preferably cast iron) pan over high heat. Coat the pan with 2-3 tablespoons of oil. Carefully unwrap the fish bundles from the plastic wrap and place in the pan, seam side down. Fry for about 4 minutes, flip, and fry the other side for 2-3 minutes more or until the fish is opaque in the center and the potato slices are lightly browned. 6. Serve immediately with a lemon wedge, a dollop of sour cream, and a pinch of chopped chives.