Green Goddess Salmon with Crispy Potatoes

I’m holding on to the last glimmers of summer with this fresh dinner option. When a meal is loved by all the family members we say, “definitely put this on the menu” for our make-believe family restaurant that we’ll never open. This meal got that stamp of approval.

The perfect last bite with crispy skin

Green Goddess Salmon with Crispy Potatoes

  • 2 lbs salmon cut in 2 pieces
  • 1 cup packed fresh basil
  • 4 anchovy fillets
  • 2 garlic cloves
  • 1 lemon, zested and then thinly sliced
  • 3 TBSP plain yogurt
  • 2 TBSP mayonnaise
  • 3 TBSP capers
  • 4 medium Yukon gold potatoes, sliced thin
  • Olive oil
  • Salt and pepper

Blend basil, garlic, anchovies, lemon zest, yogurt, and mayo until thick and uniformly green. Season with salt and pepper. Place in a bowl and set back in the fridge.

Heat a medium pan on medium heat with a drizzle of olive oil. Salt salmon fillets on both sides. Layer top of salmon with thinly sliced lemons. Add to pan salmon, skin side up, lemon side down. Cook for 5 – 7 mins depending on thickness. Flip to skin side down and cook until salmon begins to flake when pushed on. Remove skin (it should come off easily). Cook the grey side of the salmon. Set aside. Add back in the skin and cook on both sides for an additional 3 mins each. Set salmon skin on paper towel to drain.

While salmon is cooking, heat another pan on medium with olive oil and add potatoes and salt. Potatoes should sizzle gently. Cover. Cook until crispy on the edges and tender inside (approx 15 mins). 1 minute before serving, add capers so they get a little crispy too and season with pepper.

Serve a slice of salmon with skin on top, dressing on the side with potatoes and any other veggies.

Enjoy!!

Salmon Cakes

Living on the Northern California coast blesses us with abundant access to everything from freshly picked fruit (wild olalliberries) to fish from the sea. We recently drove to the harbor and one of our fishermen were selling salmon. I couldn’t resist buying a whole salmon – one that was way bigger than my little family of four could eat in one sitting. On our way home, we stopped at our local hardware store to buy out first Food Saver knowing we would need to freeze a lot of fish.

I then donned on my apron and set up a table outside. I brought parchment paper, a sharp fillet knife, a pastry cutter, roll of paper towels, and my phone. My hubby pulled up a “how to fillet a whole fish” video tutorial on my phone by Jaimie Oliver and I began to fillet a whole 11 lb salmon for the first time. Generally, it went well. Note: descaling fish with a pastry cutter works super well.

I was lucky last night to have a very gracious guest over for dinner – my mom! We are “like kings” as she would say. Salmon was just one of the protein on the menu. So, we had leftovers. Tonight, we made salmon cakes.

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Salmon Cakes

Inspiration from a dear friend

  • 1/2 lb of cooked salmon, flaked and deboned
  • 1/2 cup Italian breadcrumbs
  • 2 Tbsp mayo
  • 1 egg
  • 1/4 red bell pepper, minced
  • 1/4 tsp garlic salt
  • 1/4 cup Panko
  • 2 Tbsp olive oil

Combine all the ingredients except the last two. Mix with your fingers until it looks like an uncooked crab cake.

Let it sit.

In a separate bowl, add Panko (should be shallow as you’ll add the cakes to coat soon.

Once the salmon has sit for 10-15 mins, form into silver dollar, 1″ thick discs.

In a large skillet or frying pan, heat on medium heat and add olive oil.

Lightly pat salmon patties into the Panko until they have an even layer. They will not be completely covered.

Slide these into the hot oil and cook until golden on each side.

Serve with a wedge of lemon, avocado slices and Pepper Plant hot sauce (it any hot sauce of your choosing).

I have 2 more cakes leftover and I plan to make salmon cake Benedict’s tomorrow. NBD

ENJOY!!