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
- In large bowl, combine the mayonnaise, mustard and lemon zest. Sprinkle salmon fillets with salt and pepper. Pour potato flakes onto a large plate.
- 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.
- 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 Potatoes
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