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Potato Crusted Salmon with Cucumber-Feta

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Print Recipe
Potato Type: Russet
Prep Method: Pan Fried

Dish

Main Dish

Prep Time

10 Mins

Cook Time

30 Mins

Serving

Serves 4

Ingredients

  • ½ cup plain fat free yogurt
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped seeded cucumber
  • ½ teaspoon dried mint or dill weed
  • 4 skinless salmon fillets (about 4 ounces each)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups (about 10 ounces) frozen shredded hash brown potatoes, thawed, or shredded fresh potatoes
  • 1 tablespoon olive oil
  • Lemon wedges and kalamata olives, optional

Preparation

  1. In small bowl, combine yogurt, feta cheese, cucumber and mint; set aside.
  2. Pat fish fry with paper towels; season with salt and pepper.
  3. Place ½ cup potato on top of each fillet, pressing firmly to form an even layer.
  4. In large nonstick skillet, heat oil over medium heat until hot.
  5. Carefully place fillets, potato side down, in skillet. Cook 8 to 10 minutes (without moving fillets) until potatoes are golden brown.
  6. Using large spatula, turn fillets over; cook an additional 4 to 6 minutes or until fish is cooked to desired doneness.
  7. Serve with sauce and, if desired, lemon and olives.

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Nutrition Facts Per Serving

Calories

291

Fat

13g

Sodium

322mg

Cholesterol

71g

Vitamin C

4mg

Carbohydrates

16g

Fiber

2g

Protein

27g

Potassium

897mg

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