Dijon Potato-Crusted Salmon

You can find potato crusted salmon in the most elegant of restaurants.

Makes 4 servings.

INGREDIENTS:

• 4 tablespoons fat-free mayonnaise
• 2 tablespoons Dijon mustard
• 2 teaspoons grated lemon zest
• 4 (6 oz.) skinless wild Alaskan salmon fillets
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup dehydrated potato flakes
• 1 tablespoon olive oil
• Lemon wedges

DIRECTIONS

1. In large bowl, combine the mayonnaise, mustard and lemon zest.  Sprinkle salmon fillets with salt and pepper.  Pour potato flakes onto a large plate.
2. Working with one fillet at a time, coat salmon with mayonnaise mixture and then with potato flakes, turning to coat both sides of fillets.  Place each coated fillet on a clean plate and repeat with remaining fillets.
3. In large nonstick skillet over medium-high heat, heat oil.  Add the salmon, rounded side down, and cook until golden, about 5 minutes.  Carefully turn fillets over and cook until golden and fish flakes easily with a fork, about 5 minutes longer.  Transfer salmon to serving plates and serve with lemon wedges.

Nutritional Analysis per serving:  307 calories, 35 g protein, 16 g carbohydrates, 10 g fat, 2 g saturated fat (31% of calories from fat), 81 mg cholesterol, 1 g fiber, 696 mg sodium.

Washington State Potato Commission