Recipe by Lutie
This crispy potato covering keeps the baked salmon so moist and flaky. Something similar was tasted at the home of a business associate in Atlanta, and the idea was used to come up with this recipe, which suited our taste at home. This can be put together in 10 minutes; then can be baking in the oven for 20-25 minutes while making additional vegetables to go with it (stir fry vegetables, asparagus, or steamed broccoli). I prefer to use Seafood Magic by Chef Paul Prudhomme, but any type of seafood seasoning you prefer should do the same. Also, I use my Salad Shooter to grate the potatoes, but a food processor with a shredding grater will also suffice. Another hint: line the pan with aluminum foil; then cut off a piece of non-stick aluminum foil to fit under the salmon. It is more economical that way.
Top Review by lehorton
Well everyone, including the 3 kids. Liked the Salmon. For some reason at the end of 25 minutes the potatoes were still not done. So I ended up turning the heat to 425 and cooking it for an extra 20 minutes.. When the potatoes were done but not yet browned. I took it out because I was afraid the fish was aleady over cooked. It was not over cooked. It was perfect. I would have given it a higher rating but I was hoping for crisp browned potatoes on top. That was disppointing for me. But the kids and hubby lloved it! I used lemon pepper instead of seafood magic ( hubby couldn't find the seafood magic at the store)
Directions See How It's Made
- Preheat the oven to 400 degrees.
- Line a 9 x 13 inch pan with foil.
- Spray with the oil.
- Place the fillets in the pan leaving equal distance between them.
- Sprinkle generously with seafood seasoning.
- Grate the 2 potatoes and cover each fillet with the potato (make sure they are covered completely on all sides).
- Spray the potatoes with the oil and again sprinkle generously with the seafood seasoning.
- Place in oven and bake for 20 to 25 minutes.
- When potatoes are a golden, crispy brown, remove from oven and serve.