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Wild
Coyote Grill Potato Encrusted Salmon.
INGREDIENTS:
2 - 8 TO 10 OZ. FILLETS OF
SALMON
2 LARGE SHREDDED RUSSET
POTATOES
1/2 CUP OF MILK
SAUCE:
½ CUP HEAVY CREAM
½ CUP WHITE WINE
1 TBL SPOON WHOLE GRAIN
MUSTARD
JUICE FROM ½ A LEMON
INSTRUCTIONS:
Pre-heat your oven to 350 degrees. Put the shredded potatoes in the
milk to soak. Take the skin off the salmon. In a large Teflon pan
heat 1/4 cup oil. Squeeze the excess milk out of the potatoes and place
them in two separate piles in the
pan, shaping them out into two rectangles. Place the salmon fillets on the
piles of potatoes, pushing them into the potatoes a little. Once the
underside of the potatoes turn golden brown, turn the salmon and potatoes over
being careful, so that the salmon is now touching the pan and the potatoes are
on top of the salmon. Turn heat down to low. In a separate pan pour
in your wine and lemon juice on medium heat on your stove top. When this
is simmering place your salmon and potato pan in the oven for 15 minutes.
Now pour in your heavy cream and whole grain mustard into the wine pan.
Continue stirring this pan with a wooden spoon until everything is well
mixed. Turn heat down and let the sauce reduce. If the sauce is
bubbling too fast, turn the heat off, and continue stirring. When the
salmon is finished, pour some of the sauce on your plates. Place the
finished salmon on the sauce and pour the remainder of the sauce over the top.
ENJOY THIS FRESH IDEA FROM THE BROTHERS! THANK
YOU!
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