Potato-Crusted Salmon

On Saturday we drove to Syracuse to visit my aunt who was there to visit her friend.  I haven’t seen my aunt since the wedding back in October, so it was definitely a nice taste of home!  We spent the day wandering the town of Skaneateles, including eating lunch at the yummy Bluewater Grill, eating a donut from the Skaneateles Bakery, taking a ride on the lake cruise, and window-shopping.

aunt paula me lisa
Lisa, me, Auntie Paula
Auntie Paula, Lisa, me, Kevin

When we got home, I made potato-crusted salmon.  I would have never thought to use shredded potato as a breading on fish!  Wanting to use up items in my pantry (including 5-6 leftover gold potatoes from when I made meatloaf cupcakes with mashed potato frosting), I looked in my recipe binder for recipes involving potatoes, and came across this one.  The original blogger suggested to fry the fish long enough on each side before flipping, so that the potato crust doesn’t completely fall off…well, I fried mine for at least 5 minutes per side, and it still sort of came off, but oh well, what can ya do?  Also, shockingly enough, this serving of salmon is a whopping 7 points!!  I bought individual salmon packets from the grocery store, because they were on sale and cheaper than getting fresh salmon from the fish counter.  I think they were only 4oz/ea…

One shredded potato

 Also, I had a little “side dish disaster.”  I was planning to make this recipe using a package of fresh green beans I bought less than a week ago.  Well, a few minutes before the salmon was done, I ripped open the package, reached my hand in…and pulled it back quickly, with my hand covered in gooey slime.  Yeah…those green beans went straight into the trash.  Panicking, I opened the cupboard, found a creamy chicken Rice Sides packet, and threw that together.

ptato salmon no rice
Salmon photo without being tainted by pre-packaged rice side

WW point value: 15 (without rice: 9)

potatoe salmon with rice

Potato-Crusted Salmon

-2 egg whites, lightly beaten
-2 boneless salmon fillets
-1 peeled and grated potato
-olive oil, for frying
-salt and pepper, to taste (I forgot to season mine, and it was still great!)

-Pre-heat oven to 400 degrees.
-Brush egg whites on both sides of each salmon fillet.
-Press shredded potatoes into both sides of the salmon fillets.
-Fry until golden brown on each side, making sure you let them brown enough so that the crust doesn’t completely fall off.
-Place on a baking sheet and bake for 10-15mins.


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