Special Diets

Dijon Potato-Crusted Salmon

• From: Washington State Potato Commission

Ingredients

• 4 Tbs fat-free mayonnaise

• 2 Tbs Dijon mustard

• 2 tsp grated lemon zest

• 4 6 oz skinless wild Alaskan salmon fillets

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 cup dehydrated potato flakes

• 1 Tbs olive oil

• Lemon wedges

You'll often find potato-crusted salmon in elegant restaurants—why not try making it at home instead?

Directions

• In large bowl, combine the mayonnaise, mustard, and lemon zest. Sprinkle salmon fillets with salt and pepper. Pour potato flakes onto a large plate.
• One fillet at a time, coat salmon with mayonnaise mixture and then with potato flakes, turning to coat both sides of the fillets. Place each coated fillet on a clean plate and repeat with the remaining fillets.
• In large non-stick skillet over medium-high heat, heat oil. Add the salmon, rounded side down, and cook until golden, about 5 minutes.
• Carefully turn fillets over and cook until golden and fish flakes easily with a fork, about 5 minutes longer. Transfer salmon to serving plates and serve with lemon wedges.