The idea for this dish comes from a chef at culinary school who liked to bread salmon with shredded russet potatoes. Sweet potatoes add a whole new dimension to this delicate crust—a perfect counterpoint for the smoky sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Mix the sweet potato, egg white, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the nutmeg in a medium bowl. Sprinkle the salmon all over with salt and pepper. Spoon one fourth of the sweet potato mixture over each salmon fillet, and pat it out to form a crust.
Step 2
Heat the olive oil in a large heavy sauté pan over high heat. Carefully place the salmon pieces, crust side down, in the pan. Cook over medium-high heat for 4 minutes, or until the crust is golden brown. Using a spatula, carefully turn the salmon pieces over and cook for 8 minutes, or until the salmon is cooked through.
Step 3
Spoon 1/4 cup of the sauce onto each of 4 serving plates. Place a piece of salmon on each plate, and serve.
