Potato-Crusted Salmon with Dill

Ingredients

• 2 Russet potatoes, baked (microwave works fine) and chilled
• 2 tbsp horseradish
• Some diced white/red onion
• 2 tbsp oil
• Salt and pepper
• Salmon filets

Directions:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, onion, oil and salt and pepper, mixing well.
• Pat crust onto top surface of filets rougly 1 cm deep, and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes - you may need to broil for a couple of minutes as well.

Dill Sauce:

• 2 dill pickles, chopped
• 1 small bunch dill, chopped
• 1 green onion, chopped
• 1 tbsp dijon mustard
• Couple of spoon fulls of mayo/miracle whip and couple of sour cream (enough of both for 1/2 cup).
• The juice from half a lemon.
• Lemon pepper

Port Renfrew Fishing Adventures
info@fishingportrenfrew.ca
Phone: 1-250-642-2587