A layer of crispy, browned potatoes seemed like the perfect shell for a silky piece of fresh salmon. And boy, were we ever right! We wanted to keep the recipe quick and simple but also stay far away from potato flakes. Hash browns fit the bill perfectly, after adding in a few fresh herbal and full-flavored tweaks.
POTATO-CRUSTED with LEMON BUTTER SAUCE
PREP TIME: 10 minutes
COOK TIME: 9 minutes
RECOMMENDED PELLETS: Alder
4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Four 8-ounce salmon fillets
Traeger Salmon Shake
1/4 cup dijon mustard
1/2 cup vegetable oil
Lemon Butter Sauce:
1 tablespoon fresh lemon juice
3 tablespoons white wine
1/4 teaspoon chopped fresh garlic
2 tablespoons whipping cream
2 tablespoons diced butter
In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with Traeger Salmon Shake.
Spread a thin layer of mustard on each of the fillets.
Evenly pat the shredded potatoes onto the top of each fillet.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Place a 10 to 12-inch cast iron pan on the grill grate and preheat to 450 degrees F, High, with lid closed for 10 to 15 minutes.
After the grill has heated, pour the oil into the pan and allow it to heat for about 5 minutes. Carefully add the salmon fillets to the oil, potato side down.
Cook, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer.
Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
Make the lemon butter sauce by adding white wine, lemon juice, cream, garlic, salt and pepper into a small pan. Heat on high heat and reduce by half its original volume. Remove from heat and swirl in butter.
Serve salmon warm with the lemon butter sauce and perhaps some grilled asparagus.
Potato-Crusted Salmon Recipe.docx (12.34 kb)