Potato Crusted Salmon

I got this idea in my head a few weeks a go and have been trying to get the recipe right... this time I got it.  Potato crusted Salmon just seems right, it is filling and comforting at the same time it is a little different.  There are a few steps to this dish but it is worth it.  Really, this one is a nice touch when you want to show off a little.  I used a lot of suggestions from the Food Network website to get this dish, this is what worked best for me.

Ingredients for 2:

The Salmon

5-6 oz salmon Fillet skin removed

1 Large Red Potato shredded with the skin on,

1 Shallot Minced

1 clove Garlic minced

Salt and Pepper

1 TBS Flour

3/4 cup Heavy Cream

1 egg

Olive oil

The Sauce

Juice from 1 Lemon

3 TBS White Wine

3 TBS Heavy Cream

2 TBS Butter

Pinch Turmeric

Pinch Salt

Stick if Fresh Rosmary

Start with the Sauce, this couldn't be easier, mix everything together in a small sauce pan and put over low heat while you do everything else. Stir often taste a little more often, you are the one cooking you get some extra.   While the Sauce is going at a VERY low simmer shred the Potato add the Garlic, Shallot, Salt and Pepper and set aside.  In a small bowl mix the Heavy Cream and Egg, dredge the Salmon through the flour then the Egg Cream stuff then the Potatoes.  The Potato part is a little more like making a snowball than breading fish like you may be used to, pack it on then put onto a hot skillet with a little bit of Olive Oil.  This cooks over medium high heat for about 3-4 minutes on a side.

I served this on a bed of wilted spinach so while your fish is cooking put most of a bunch of cleaned and trimmed Spinach in a pan with Olive Oil and Garlic, you will want to cook this for about 2-3 minutes the leaves will be wilted, but still whole.