Potato crusted salmon with lemon basil butter
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.
4 6-ounce salmon fillets
2 Yukon Gold potatoes, thinly sliced
Coarse salt and cracked black pepper
1/4 cup vegetable oil
Lemon basil butter
1/2 cup unsalted butter
1/2 cup fresh basil, chopped
2 tablespoons lemon zest
1/4 teaspoon coarse salt
1/4 cup fresh lemon juice
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 heat. Place fish potato-side down into skillet and fry until golden brown, about 3 minutes. Gently lift fillets from pan and place on parchment lined baking dish potato side up. Place in oven and bake for 7 to 8 minutes. Remove from oven and drizzle with warm lemon basil butter to serve.