Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, salmon topped potato crisps. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
salmon topped potato crisps is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. salmon topped potato crisps is something which I’ve loved my whole life.
Crispy-skinned salmon pairs perfectly with potato mushroom salad and a cold tomato dressing to make Chef John's earthy salmon fillet recipe. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken. So often, salmon is served over-cooked with dry flesh.
To begin with this recipe, we must prepare a few ingredients. You can cook salmon topped potato crisps using 3 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make salmon topped potato crisps:
- Make ready 4 oz smoked salmon slices
- Make ready 2 each potato
- Get 1/4 cup shredded Parmesan cheese
Arrange sliced potatoes and fennel over the salmon and pour in the remaining cream mixture. Season with cayenne pepper on top, then top with grated butter. Cook bacon in a large deep skillet over medium-high heat until crisp. Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered.
Steps to make salmon topped potato crisps:
- wash and thin slice potatoes
- season potato slices with pepper, garlic salt, and dry mustard
- coat slices with Olive oil
- deep fry potatoes until golden brown, pat dry with paper towel
- add Parmesan cheese to top
- add salmon slices, then serve
This technique produces excellent results with minimal fuss. The key is to cook the salmon most of the way through with the skin side down in order to insulate the delicate flesh from the direct. Drain and tip onto a large plate and roughly crush with a fork. Sprinkle over the smoked sweet paprika. Make the sweet potatoes: Add the oil to a skillet over medium-high heat.
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