THEME: Potato Wrapped Salmon
Jamie R
POINTS� Value: 6
Servings: 4
2 large uncooked potatoes, peeled and thinly sliced lengthwise
2 tsp. lemon juice
1/4 tsp. table salt
1 lb. Atlantic salmon fillets, cut into four pieces
4 tsp. Dijon mustard
2 tsp. unsalted butter, melted
Place potatoes in a colander and toss with lemon juice and salt. Let
stand until potatoes are soft, about 10 minutes. Pat dry with a paper
towel.
Spray a large baking sheet with nonstick cooking spray.
Tear off 4 squares of wax paper (about 12-inches [30 cm] square) and
spray with nonstick cooking spray (preferably butter-flavoured).
Shingle all but four potato slices horizontally to form a 5x9-inch
(13x23 cm) rectangle on each square. Spray potatoes with cooking
spray.
Place salmon lengthwise over potatoes and spread with mustard.
Lift right side of wax paper and fold over salmon, covering it with
potatoes. Lightly press paper to help potatoes adhere to fish and
peel back wax paper. Repeat with left side of wax paper.
Lay remaining potato slices over seam where shingled potatoes meet
and brush with butter.
With a spatula, carefully transfer salmon to baking sheet, turning
bundles over so the side with the additional potato slice is down.
Cover loosely with plastic wrap and refrigerate so potatoes
set, about 30 minutes.
Preheat broiler. Spray potatoes with cooking spray. Broil 6 inches
(15 cm) from heat until potatoes are golden and crisp, about 5
minutes on each side.