Where would you like to go?
Potato Crusted Salmon with Cucumber-Feta
Ready Time: 20min
Prep Time: 10min
Cook Time: 30min
½ cup plain fat free yogurt
¼ cup crumbled feta cheese
¼ cup chopped seeded cucumber
½ teaspoon dried mint or dill weed
4 skinless salmon fillets (about 4 ounces each)
¼ teaspoon salt
¼ teaspoon pepper
2 cups (about 10 ounces) frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
1 tablespoon olive oil
Lemon wedges and kalamata olives, optional
Prep Time: 10min | Cook Time: 30min
In small bowl, combine yogurt, feta cheese, cucumber and mint; set aside.
Pat fish fry with paper towels; season with salt and pepper.
Place ½ cup potato on top of each fillet, pressing firmly to form an even layer.
In large nonstick skillet, heat oil over medium heat until hot.
Carefully place fillets, potato side down, in skillet. Cook 8 to 10 minutes (without moving fillets) until potatoes are golden brown.
Using large spatula, turn fillets over; cook an additional 4 to 6 minutes or until fish is cooked to desired doneness.
Serve with sauce and, if desired, lemon and olives.
Be the first to review this recipe by clicking the button below
Review This Recipe
Potatoes USA Disclaimer
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to