Potato Crusted Wild BC Salmon
- 2 (200 g) Wild BC salmon filets
- 1 tsp (5 ml) Salt
- 1 tsp (5 ml) Black pepper
- 1 tsp (5 ml) Smoked paprika, mild or hot
- 3 tbsp (45 g) Salted butter, room temperature
- 1 tbsp (15 ml) Fresh dill, chopped
- 1 tbsp (15 ml) Fresh parsley, chopped
- 1 tbsp (15 ml) Fresh chives, chopped
- 1 medium (150 g) Russet potato, thinly sliced
- 3 tbsp (45 ml) Vegetable oil, divided
- ½ small (20 g) Lemon, cut in half
- Pre-heat a medium to large sized cast iron pan on medium heat the stove top.
- Season the salmon with salt, pepper and smoked paprika.
- Prepare the herb butter by mixing the chopped dill, parsley and chives into the butter and set aside.
- Peel a russet potato and slice paper thin. Use right away to prevent oxidization.
- Shingle the potato slices onto one side of the salmon, overlapping one another in a scalloped fashion, pressing down to help stick together. Repeat with the second filet.
- In the hot cast iron pan, heat the vegetable oil until it just starts smoking.
- Carefully place the salmon in the hot oiled pan potato side down. Place half a lemon in the pan to char with the salmon. Allow to sear undisturbed for about 4-5 minutes until golden brown.
- Flip over to cook the other side and immediately add the herb butter. Tilt the pan away from you and using a soup spoon, baste the salmon with the melted butter.
- Cook for about 2 minutes until the salmon is opaque on the outside but still translucent in the centre.
- Dress with charred lemon juice and side vegetables as desired.