- Potato Crusted
Salmon with Cucumber-Feta Sauce
 |
Servings:
4
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes |
- 1/2
cup plain fat free yogurt
- 1/4
cup crumbled feta cheese
- 1/4
cup chopped seeded cucumber
- 1/2
teaspoon dried mint or dill weed
- 4
skinless salmon fillets (about 4 ounces each)
- 1/4
teaspoon salt
- 1/4
teaspoon pepper
- 2
cups (about 10 ounces) frozen shredded hash brown potatoes, thawed,
or shredded fresh potatoes
- 1
tablespoon olive oil
- Lemon
wedges and kalamata olives, optional
In
small bowl, combine yogurt, feta cheese, cucumber and mint; set
aside. Pat fish dry with paper towels; season with salt and pepper.
Place 1/2 cup potato on top of each fillet, pressing firmly to
form an even layer. In large nonstick skillet, heat oil over
medium heat until hot. Carefully place fillets, potato side down,
in skillet. Cook 8 to 10 minutes (without moving fillets) until
potatoes are golden brown. Using large spatula, turn fillets
over; cook an additional 4 to 6 minutes or until fish is cooked
to desired doneness. Serve with sauce and, if desired, lemon
and olives.
Tip:
Salmon fillets may have small thin bones that can be removed
before cooking. To locate bones, run fingers across surface of
fish; pull out any bones using tweezers or pliers.
|
nutritional
information per serving: |
|
- Calories:
362
- Fat:
18 g
- Cholesterol:75
mg
- Sodium:
351 mg
|
- Carbohydrates:
21 g
- Fiber:
2 g
- Protein:
27 g
|
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- photo credit: United States
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- © Copyright 2000, Potato
Board. All Rights Reserved.
_______________________________________
RECIPE POSTED
MAY 11, 2003
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