150 153rd Ave,
Madeira Beach, FL 33708
Potato-Crusted Salmon with Carrot-Apple Puree
Source: Meals Matter
DCC (Dairy Council of California)
2 Carrots, peeled and cut into 1/2-inch slices
1 Golden Delicious apple, peeled, cored and cut into 1-inch pieces
1/2 Small onion, chopped
2 tablespoons Butter
1/2 teaspoon Salt
1/4 teaspoon Coarsely ground black pepper
1/4 cup Plain low-fat yogurt
1 teaspoon Fresh lemon juice
1/8 teaspoon Ground cumin
1/8 teaspoon Curry powder
Pinch ground red pepper (cayenne)
4 pieces Boneless, skinless salmon fillet (6 ounces each)
2 Large all-purpose potatoes
2 tablespoons Olive oil
1. In 3-quart saucepan, heat 3 cups water to boiling over high heat. Add carrots, apple, onion; heat to boiling. Boil 5-7 minutes, until carrots are tender. Drain vegetable mixture, reserving 1/2 cup cooking liquid.
2. In a blender at high speed, with center part of cover removed, blend cooked vegetable mixture, reserved cooking liquid, margarine or butter, 1/4 teaspoon salt, and 1/8 teaspoon of pepper until pureed. Return carrot-apple puree to saucepan; keep warm.
3. In small bowl, stir yogurt, lemon juice, cumin, curry, gound red pepper, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Peel and shred potatoes.
4. Brush yogurt mixture over the top and bottom (not cut sides) of each salmon fillet. Press shredded potatoes onto salmon over yogurt mixture. Heat olive oil in nonstick 12-inch skillet over medium-high heat until hot. Add potato-crusted salmon and cook 4 to 5 minutes per side, until golden brown and fish flakes easily when tested with a fork. Serve salmon with carrot-apple puree.
To reduce total fat in this recipe decrease amount of oil and butter used.
Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: High Fiber
Meal Type: Entree
Total Fat: 32 g
Saturated Fat: 8 g
Polyunsaturated Fat: 5 g
Carbohydrates: 38 g
Protein: 50 g
Sodium: 493 mg
Fiber: 4.7 g
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