Potato Crusted Salmon with Lemon Butter Sauce

Ingredients

Units of Measurement:

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Steps

• 1

  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.

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  Ingredients

  • 4 Cup Potatoes, dried hash browns

  • 2 Tablespoon chives, chopped

  • 2 Tablespoon flour

  • As Needed salt and pepper

  • 32 Ounce (8 oz) salmon fillet

• 2

  Spread a thin layer of mustard on each of the fillets. Evenly pat the shredded potatoes onto the top of each fillet.

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  Ingredients

  • 1/4 Cup Dijon mustard

• 3

  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.

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• 4

  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.

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  Ingredients

  • 1/2 Cup vegetable oil

• 5

  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.

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• 6

  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.

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  Ingredients

  • 1 fresh lemon juice

  • 3 Tablespoon white wine

  • 1/4 Teaspoon garlic, chopped

  • 2 Tablespoon Cream, whipping

  • Pinch salt

  • Pinch pepper

  • 2 Tablespoon butter

• 7

  Serve salmon warm with the lemon butter sauce and perhaps some grilled asparagus. Enjoy!

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