Potato crusted salmon with lemon basil butter

Dinners
Written By ANNA Test Kitchen

It’s all in the wrist for this gorgeous dish, which involves gingerly flipping the salmon a few times. But the effort is worth it, particularly given the contrast between crispy potatoes and silky salmon. We suggest using a mandolin set on a thickness grade of 1/8 -inch for slicing the potatoes.

Ingredients

4 6-ounce salmon fillets

2 Yukon Gold potatoes, thinly sliced

Sea salt and cracked black pepper

¼ cup neutral oil

Lemon basil butter

½ cup butter

½ cup fresh basil, chopped 

2 tablespoons lemon zest

¼ teaspoon sea salt

¼ cup fresh lemon juice

Preparation

For lemon basil butter, combine all ingredients in saucepan and warm over low heat; set aside.

Preheat oven to 375°F. Pat salmon dry; set aside. Arrange potatoes firmly onto flesh side of fillets. Season with salt and pepper. Heat oil in heavy skillet to medium high heat and fry salmon potato-side down about 3 - 5 minutes until potatoes are golden and crispy. Gently flip salmon and fry again for about 5 minutes, or until salmon is cooked to your liking. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. Remove from skillet and drizzle with warm lemon basil butter and garnish with fresh basil to serve. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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