Pesto and wafer-thin slices of potatoes envelope salmon fillets for a quick, elegant entree: Potato Shingled Salmon. This is a sponsored post for Honest Cooking. All opinions are my own.
Potato Shingled Salmon
After years of marriage, I’ve finally weaned the hubby off of canned tuna casserole and salmon loaf (for the most part) and showed him the wonders of glorious, fresh seafood. He’ll even forgo his usual slab o’ beef when we’re dining out for a lovely piece of salmon. Potatoes are another story. He loves potatoes. He’d marry a potato. Fried, mashed, roasted or baked, there is nary a complaint when they’re on the menu. So I combined these two in vogue ingredients and whipped up this easy and gourmet Pesto Potato Salmon.
How to Make Pesto Potato Salmon
This is a super, duper simple recipe. You can count the number of ingredients on one hand. Love that. The key is to slice your potatoes wafer-thin. So thin you can practically see through the slices. This will help the potatoes adhere to each other. I suggest you dig out your mandolin or benriner to do the deed.
Then lay out the slices as wide as your salmon, overlapping slightly, and deep enough to wrap over the salmon. I brushed the slices with oil, then seasoned the salmon before adding the pesto and folding the potatoes over the top. You will want the potato seams on the top and on the bottom. Brush the exposed potatoes with oil and season the exterior. A good nonstick pan is also essential in order to brown the potato wrap into deliciousness without losing any to the pan!
The picky fella I’m married to loved this potato shingled salmon. On my first go-round, I didn’t think the potatoes were cooked completely, but the big guy still thought this potato shingled salmon was outstanding. I sliced my potatoes even thinner the next time I made these beauties, and made sure to turn the fillets on their sides for a little browning action. Perfection!!! I hope you’ll give this marvelous recipe a whirl.
You May Need:
- 4 8-ounce fillets of salmon, skin removed
- 2 medium russet potatoes
- 2 tablespoons olive oil
- 6 tablespoons basil pesto
- Kosher salt, to taste
- Freshly ground black pepper, to taste.
- Peel potatoes.Thinly slice using a mandolin or benriner (the slices should be paper thin).
- Lay out potatoes in a rectangle for each fillet. The slices should overlap and the rectangle should be equal to the length of the salmon fillets and wide enough to wrap over the salmon with a slight overlap.
- Brush the potatoes with a light coat of olive oil and top with a piece of salmon. Season the salmon with salt and pepper, then cover with about 1½ tablespoons pesto. Fold the potato slices over the salmon and brush with olive oil. Sprinkle with salt and pepper to taste.
- Heat a tablespoon of olive oil in a nonstick skillet. When heated to medium- medium high, place as many wrapped salmon fillets as will fit in the pan without overcrowding. Cook until bottom potatoes are golden brown, then carefully flip to brown the tops and finally the sides. Depending on the thickness of your fillets, the salmon should be cooked after about 10-15 minutes in the skillet.
- Serve immediately.
Serving Size:1 fillet
Amount Per Serving: Calories: 734Total Fat: 47gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 149mgSodium: 416mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 55g
You May Need: