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Potato-Crusted Salmon
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Prep Time:
10 minutes
Total Time:
16 minutes
Crispy potato crusted salmon, pan-seared to perfection in just 1 tablespoon of oil.
Ingredients:
  • 1 lb salmon, swordfish or arctic char fillets, 3/4 inch thick
  • 1 egg white, slightly beaten
  • 2 tablespoons water
  • 1/3 cup Betty Crocker™ mashed potatoes
  • 2 teaspoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon olive or vegetable oil
Instructions:
  • Peel off skin from the fish and divide it into 4 serving pieces. Whisk egg white and water together. Combine dry potatoes, cornstarch, paprika, and lemon-pepper seasoning. Dip only the top sides of the fish in the egg white mixture, then coat with the potato mixture.
  • Heat oil in a 12-inch nonstick skillet over high heat. Place fish in the skillet potato sides down and cook for 3 minutes. Gently flip the fish using a wide slotted spatula. Lower the heat to medium and continue to cook for about 3 more minutes, or until the fish flakes easily with a fork.

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