| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Magazine, Fish |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Potatoes; shredded |
| 1 |
md |
Onion; shredded |
| 1/2 |
ts |
Dried tarragon |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Black pepper; fresh ground |
| 4 |
|
Salmon fillets; 4oz each |
| 2 |
ts |
Vegetable oil |
INSTRUCTIONS
1. In medium bowl, combine potatoes, onion, tarragon, salt and pepper.
Place salmon on wax paper; press half the potato mixture evenly over
salmon. Carefully turn salmon over and repeat with remaining potato
mixture.
2. In large nonstick skillet, heat oil. Place salmon in skillet; cook 4
minutes on each side, or until potatoes are golden.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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