CRUSTED SALMON WITH FRESH HERBS OVER SCALLOPED POTATOES

PORTIONS: 2

INGREDIENTS FOR BAKED SCALLOPED POTATOES

500 g  ( 1 lb ) peeled potatoes, cut about 3/8" thick
1 tbsp olive oil
1/8 tsp ground pepper
1/4 tsp paprika powder
½ tsp salt

PREPARATION

In a bowl mix the potatoes with the olive oil, pepper, paprika and salt.
Spray a sheet pan oil, place and separate the potatoes on it.
Preheat the oven at 450° F - 232° C
Baked potatoes until one side is golden color, turn around and brown it. About 45 minutes.

FISH INGREDIENTS

2 portions of salmon filet skinned, about 7 oz (200 g ) each
½ tsp salt
1/8 tsp ground pepper
4 tbsp balsamic vinegar
1 tsp Dijon Mustard
1 tsp brown mustard
½ Panko bread crumbs
1 tsp chopped parsley ( washed )
1 tsp fresh thyme leaves
1 tsp fresh tarragon leaves chopped
vegetable spray

PREPARATION

Sprinkle both sides of the salmon with salt and pepper.
In a bowl mix the balsamic vinegar with the 2 mustards.
Take ½ of the sauce and brush the salmon with it.
Save the left over of the sauce and heat up at serving time.
Mix the bread crumbs with the parsley, thyme leaves and tarragon.
Dip the salmon in the bread crumbs covering it all around.
Spray with the oil a baking dish and place the salmon on it.
Preheat the oven at 450° F - 230° C.
Bake the salmon for about 20 minutes.
Salmon should have a golden color. Is ok if the center of the salmon still pink.
Serve the salmon over the scalloped potatoes and the sauce left over