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Potatoes add crust to salmon fillets

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Take stylish salmon fillets, encrust them with down-to-earth shredded spuds, and in about half-an-hour a savory dinner for four is on the table.

The potatoes can be shredded fresh or pre-shredded frozen hash browns, fried to a golden-brown crust on the fish fillets. To complement the salmon, serve a low-fat cucumber-feta sauce, which adds a fresh, tangy accent. To further streamline meal preparation, the sauce can be made a day in advance and refrigerated overnight in an airtight container.


(Preparation 10 minutes, cooking time 20 minutes)

1/2 cup plain fat-free yogurt

1/4 cup crumbled feta cheese

1/4 cup chopped seeded cucumber

1/2 teaspoon dried mint or dill weed

4 skinless salmon fillets (about 4 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups (about 10 ounces) shredded fresh potatoes or frozen shredded hash-brown potatoes, thawed

1 tablespoon olive oil

Lemon wedges and kalamata olives, optional

In small bowl, combine yogurt, feta cheese, cucumber and mint; set aside.

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

Makes 4 servings.

Nutrition information per serving: 362 cal., 18 g fat, 75 mg chol., 351 mg sodium, 21 g carbo., 2 g fiber, 27 g pro.

Recipe from National Potato Promotion Board.