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Potato Crusted Salmon with Cucumber-Feta Sauce
1/2 cup plain fat-free yogurt
1/2 cup crumbled feta
1/4 cup 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, 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.