Food feature: Potato-Crusted Salmon

Crisp golden brown potatoes create a lacy exterior crust to a moist and flavourful
salmon fillet. Serve them up with crunchy green beans tossed with chopped tomatoes
for a variety of colour on your dinner plate. More nutritious and delicious
recipes are available online at

1 each small round white and red Ontario potatoes, scrubbed

2 tbsp (25 mL) vegetable oil

1/2 tsp (2 mL) ground cumin

1/4 tsp (1 mL) each salt and pepper, divided

3 tbsp (45 mL) chopped fresh Italian parsley

1 tsp (5 mL) grated lemon rind

4 boneless skinless salmon fillets (about 1-1/2 lb/750 g total)

2 tbsp (25 mL) butter

4 lemon wedges

Grate potatoes on coarse side of cheese grater into bowl. Squeeze potato and
discard liquid. Using fork, toss potatoes with oil, cumin and half each of the
salt and pepper.

In small bowl, combine parsley, lemon rind and remaining salt and pepper. Rub
parsley mixture all over salmon. Coat salmon fillets on both sides with potato
mixture, pressing firmly to cover.

In large nonstick skillet, heat rmaining oil over medium high heat and panfry
fillets for about 4 minutes or until golden brown on one side. Turn over and
cook for 3 minutes. Transfer fillets to parchment paper-lined baking sheet and
roast in 425°F (220°C) oven about 8 minutes or until golden brown and
fish fillet is firm.

Serve with lemon wedges.

Makes 4 servings.