150 153rd Ave,
Madeira Beach, FL 33708
Potato-Crusted Salmon with Carrot-Apple Puree
Source: Meals Matter; DCC (Dairy Council of California)
Rich in omega fatty acids, salmon should be on your must eat list once a week. This recipe has a great crunchy twist.
Number of Servings: 4
Quick to Prepare (under 30 minutes)
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.
2. Add carrots, apple, onion; heat to boiling. Boil 5-7 minutes, until carrots are tender.
3. Drain vegetable mixture, reserving 1/2 cup cooking liquid.
4. In a blender at high speed, with center part of cover removed, blend cooked vegetable mixture, reserved cooking liquid, butter, 1/4 teaspoon salt, and 1/8 teaspoon of pepper until pureed.
5. Return carrot-apple puree to saucepan; keep warm.
6. In small bowl, combine yogurt, lemon juice, cumin, curry, ground red pepper, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
7. Peel and grate potatoes.
8. Brush yogurt mixture over the top and bottom (not cut sides) of each salmon fillet.
9. Press shredded potatoes onto salmon over yogurt mixture.
10. Heat olive oil in nonstick 12-inch skillet over medium-high heat until hot.
11. Add potato-crusted salmon and cook 4 to 5 minutes per side, until golden brown and fish flakes easily when tested with a fork.
12. Serve salmon with carrot-apple puree.
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
Updated August 2, 2013
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