Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 2 cups shredded potatoes (about 2 medium-sized potatoes)
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 1 tablespoon lemon juice
Special equipment needed:
- Non-stick skillet
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a bowl, mix together the shredded potatoes, Parmesan cheese, flour, salt, and pepper.
3. Heat the olive oil in a non-stick skillet over medium-high heat.
4. Divide the potato mixture into four portions and press each portion onto the top of each salmon fillet.
5. Place the salmon fillets, potato-side down, into the skillet and cook for 3-4 minutes or until the potatoes are golden brown.
6. Transfer the salmon fillets, potato-side up, onto a baking sheet and bake for 10-12 minutes or until the salmon is cooked through.
7. In a small bowl, mix together the sour cream, dill, lemon juice, salt, and pepper to make the dill sauce.
8. Serve the salmon fillets with the dill sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Skillet: medium-high heat
- Oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 28g
- Saturated fat: 7g
- Cholesterol: 90mg
- Sodium: 400mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 31g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish such as cod, tilapia, or trout.
- Instead of shredded potatoes, you can use grated sweet potatoes or zucchini.
- Instead of Parmesan cheese, you can use any other type of hard cheese such as Pecorino Romano or Asiago.
Variations:
- Add chopped garlic or onion to the potato mixture for extra flavor.
- Top the salmon fillets with sliced lemon or cherry tomatoes before baking.
- Use Greek yogurt instead of sour cream for a healthier dill sauce.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the shredded potatoes before mixing them with the other ingredients.
- Use a spatula to carefully transfer the potato-crusted salmon fillets from the skillet to the baking sheet.
- To make the dill sauce ahead of time, mix all the ingredients together and store in the refrigerator for up to 2 days.
Storage instructions:
- Store any leftover salmon fillets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salmon fillets, place them on a baking sheet and bake in a 350°F oven for 10-12 minutes or until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of mixed greens or roasted vegetables.
- Garnish with fresh dill sprigs or lemon wedges.
Pairings:
- Serve with a side of roasted asparagus or green beans.
- Pair with a glass of Sauvignon Blanc or Pinot Noir.
Suggested side dishes:
- Roasted asparagus
- Green beans with almonds
- Roasted root vegetables
Troubleshooting advice:
- If the potato crust is not sticking to the salmon fillets, try pressing it down harder or adding more flour to the potato mixture.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Rösti is a traditional Swiss dish made from grated potatoes that are fried until crispy.
Flavor profiles:
- The potato crust adds a crispy texture to the salmon fillets while the dill sauce adds a tangy and herbaceous flavor.
Serving suggestions:
- Serve the salmon fillets with a side of roasted vegetables and a glass of white wine for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swiss