Chef Bill Beck’s Potato Crusted Salmon

Leftover mashed potatoes should not go to waste.  Rather than just reheat and eat, try this simple but impressive recipe, which Chef Bill presented on Good Day Philadelpihia yesterday…Chef Bill would never steer you wrong.

Potato Crusted Salmon

1 1/2 cups mashed potatoes

4 4 oz salmon fillets

salt and white pepper to taste

4 tsp Dijon Mustard

1 tsp Extra Virgin Olive Oil

Heat oven to 425.

1.  Pat fish dry with paper towels and season lightly with salt and white pepper.

2.  Lightly spread skinless side of each fillet with mustard.

3.  With your hands, gently pat mashed potato onto mustard coated side of fish until it is evenly covered.

4.  Refrigerate 15 minutes so potato adheres to fish.

5.  In ovenproof, nonstick skillet, heat oil.

6.  Place fish, potato side down, gently into pan.

7.  Saute 2-3 minutes.

8.  When crust is brown and crisp, carefully flip fillet, place pan in heated oven, and cook, skin side down, for another 5-7 minutes until center of fish is opaque in color.  Serve immediately.

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