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Potato-Crusted Salmon with Dill


  • 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


  • 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

"Fishing Port Renfrew.ca" thanks Kevin Arndt for providing this excellent recipe.

Potato-Crusted Salmon with Dill

Port Renfrew Fishing Adventures
Phone: 1-250-642-2587

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