POTATO-ENCRUSTED SALMON (gluten-free, soy-free, dairy-free)
Need a dish to impress someone important (ie: yourself because that's who really matters!)? POTATO-WRAPPED SALMON is it! Looks fancy... but trust me, it's EASY!!
Thinly sliced potato wrapped around tender pesto-brushed salmon ... salty, fatty, crispy, melty... and EASY... all boxes ticked!
The key to this dish is using a good, sharp mandoline to slice the potato as thinly as possible so it folds easily and cooks quickly. Mine is from Fullstar and available on Amazon. I love it! Sharp, stable, and easy to use. ;)
In fact, all of those pretty veggies were prepped on my mandoline using only ONE blade!
⭐️ Back to that salmon... that glorious salmon:
✔️ Peel a large white potato and cut it in half lengthwise.
✔️ Use a mandoline to cut each potato half (large side down) into super-thin slices.
✔️ Place the potato slices in a rectangle the length of your salmon piece and wide enough to wrap over the width of it... making sure your potato slices overlap so they are easier to fold.
✔️ Set the salmon in the middle of the potatoes.
✔️ Brush salmon with pesto and drizzle with salt.
✔️ Fold the potato slices over the salmon and press to seal.
✔️ Brush the outside of the potato with avocado oil and salt liberally.
✔️ Heat a skillet over medium heat with avocado oil to coat the bottom.
✔️ Add the salmon to the pan and cook for about 5-6 minutes on the large sides until potatoes are crispy and salmon is med-rare. I slide the salmon to edge of the pan to sear the potatoes on the short sides (we don't want raw side taters 😆).
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