A Crunchy Salmon

With Lent approaching, there’s no doubt some people will be looking for some new fish recipes. I’m one of them.

This season starts smack, dab in the middle of American Heart Month, which promotes healthy eating, including adding more fish to your diet, preferably the kind that’s loaded with omega-3 fatty acids. A good choice is salmon.

These days, it’s not hard to get fresh salmon. Fresh Atlantic salmon is available year-round in supermarkets. And vacuum-sealed frozen salmon, which loses little in terms of quality, also can be found every month of the year.

The following recipe, which I came across today, showcases salmon that’s potato-crusted and served with a tomato and arugula relish. I can’t wait to give it a try.

Potato-Crusted Salmon with Tomato and Arugula Relish
4 teaspoons extra-virgin olive oil, divided
4 medium tomatoes, cut into ½-inch thick slices
Salt and ground black pepper
2 medium Yukon Gold potatoes
1¼-pound salmon fillet, skin removed, cut into 4 portions
7-ounce jar roasted red peppers, drained and cut into thin slices
2 cups baby arugula, rinsed and dried
2 tablespoons capers, rinsed
1 tablespoon balsamic vinegar
1 teaspoon cornstarch
Heat the oven to 400 degrees. Line 2 baking sheets with foil, then brush 1 teaspoon of the oil over each.
Arrange the tomato slices in a single layer over one of the baking sheets. Season with ¼ teaspoon each of the salt and pepper. Roast the tomatoes for 20 to 25 minutes, or until softened. Let cool for 5 minutes, then cut into 1-inch chunks. Set aside.
Use the slicing side of a box grater or mandoline, slice the potatoes into very thin disks, discarding the ends. Arrange the potato slices in a single layer on the second baking sheet. Add them to the oven and roast until golden brown and crispy, about 15 minutes. Set aside.
While the potatoes and tomatoes roast, remove any bones from the salmon. Season both sides with ¼ teaspoon each of salt and pepper.
In a large oven-safe skillet over medium-high, heat the remaining 2 teaspoons of oil. When the oil is very hot, slide the salmon fillets into the pan and cook until golden on the underside, about 5 minutes. Carefully turn the salmon over cook until golden on the second side, about another 4 minutes.
Place the skillet in the oven. Bake for about 5 minutes, or until the salmon is just opaque at the center. Transfer the fish to serving plates and cover to keep warm.
Return the skillet to medium heat on the stovetop. Add the peppers, arugula and capers. Stir until the greens are wilted, 1 to 2 minutes.
In a small bowl, stir together the vinegar and cornstarch, then add the mixture to the skillet. Add the tomatoes and stir until the relish is heated through and slightly thickened, 1 to 2 minutes.
Top each serving of salmon with potato slices and the arugula and tomato relish.
Yield: Serves 4.
Approximate nutritional analysis per serving: 300 calories, 82 percent of calories from fat, 9 grams fat (1 gram saturated), 74 milligrams cholesterol, 24 grams carbohydrate, 33 grams protein, 4 grams fiber, 686 milligrams sodium.