Salmon crusted with baked potatoes a second course of great taste, light and healthy, with all the benefits of salmon. But it can also be a one-dish, with a side dish, easy to make even for those who are not very experienced in the kitchen.
This salmon in crust is characterized by a crispy breadcrumbs, precisely the crust that encloses it. It has a base of breadcrumbs enriched with chopped almonds, orange and lemon peel, parsley and parmesan cheese. We will therefore obtain a perfect balance between the external crunchiness of the crust and the softness of the fresh fish.
For a mouth-watering first course, I suggest Tagliolini with cream of smoked salmon. While, for an appetizer or finger food I recommend the Mini croissants stuffed with salmon or Stuffed smoked salmon rolls.
Directly from my Italian blog, Read the recipe in Italian/Leggi la ricetta in italiano:
- Preparation time20 Minutes
- Cooking time40 Minutes
- Cooking methodOven
With these amounts of ingredients, the recipe is suitable for two people if it is served as a single dish. While, if part of a complete menu, it can be served to 4 people.
The nutritional value shown is for the recipe for 4 people.
For the crust (breading)
Preparation of the Crusted salmon with baked potatoes
Bake the potatoes in a preheated oven at 200°C for 20 minutes and, in the meantime, take care of the breadcrumbs for the crust and the salmon.
Make the “crust” (the breadcrumbs)
Preparing the salmon
Scatter the leftover chopped almonds over the breadcrumbs.
Remove the potatoes from the oven and stir them in. Arrange the breaded salmon slices in the oven dish (photo 8), moving the potatoes to leave room for the fish. Drizzle the salmon slices with a drizzle of oil.
How to store Crusted salmon with baked potatoes
Salmon in crust, once cooked, will keep in the refrigerator for up to one day.
Before eating it, heat it in the oven for about 15 minutes at 180°C or in an air fryer at 170°C for about 10 minutes.
Freezing the salmon crust. You can freeze fresh breaded salmon and consume it within a month. When preparing the salmon, let it thaw in the refrigerator and cook it following the recipe above.
If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.
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