Potato Crusted Salmon with Avocado Mayonnaise

Prep Time: 15 mins  | Cook Time: 10 mins  | Course: Dinner | Servings: 4

Potato crusted salmon with dijon mustard and an avocado cilantro mayonnaise. This favorite fish just got elevated with hash browns. Inspired by Kim Rizk in her Hay Day Country Market Cookbook

2 Tbsp olive oil

4 salmon fillets

Salt and freshly ground pepper, to taste

2 Tbsp dijon mustard

3 russet potatoes, washed and grated, potato grates rinsed and dried

Avocado Mayonnaise:

1 large ripe avocado

2 Tbsp lemon juice

2 Tbsp cilantro, rough chopped

1 Tbsp olive oil

Salt and freshly ground pepper, to taste

In a food processor or mixing bowl, pulse or mash the avocado, lemon juice, cilantro, olive oil and seasoning to a thick mayonnaise. 

Heat the oil in a large heavy bottomed skillet over medium high heat. Dry the salmon in between paper towels and salt and pepper them on both sides. Slather half a tablespoon on one side of each piece. Squeeze out any excess moisture from the grated potatoes with paper towels and place a small handful over the dijon side. Place the potato side salmon down in the hot skillet. Cook 3-4 minutes until the potato crust is a delicious golden brown. Gently turn fish over and cook for about 2-3 minutes longer. Top with avocado mayonnaise.