Potato Crusted Salmon with Creamy Parmesan Cousa Squash

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Ever put shredded potatoes on your salmon? Us either! So we tried out some potato crusted salmon and it was delicious! Paired with fresh Cousa Squash from the garden that we cooked down in a creamy parmesan sauce and topped with basil-y tomatoes, this recipe came in as one of the best to come out of the Villa Kitchen. Try it out and let us know how you like it!

Recipe

Potato Crusted Salmon with Creamy Parmesan Cousa Squash

total time: 35 minutes
servings: 3

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Ingredients:

  • 3 six ounce Villa Salmon portions, thawed

  • 2 medium gold potatoes, shredded

  • salt & pepper

  • 1/2 tbsp garlic powder

  • 1 & 1/2 medium Cousa squash (Or Zucchini), shredded

  • 4 tbsp butter

  • 2 cloves garlic, minced

  • 1/2 cup onion, diced

  • 1/2 cup half & half

  • 1/2 cup parmesan

  • tsp red pepper flakes

  • 1/2 cup of fresh cherry tomatoes, halved,

  • 1 tsp salt

  • 2 tbsp fresh basil, chopped

  • 1 tsp olive oil

Instructions:

Shred your potatoes and pat dry as you would with hashbrowns. Pat your salmon pieces dry as well & season with salt & pepper. Season the potatoes with salt, pepper, & garlic powder, stir to combine. Take an even amount of the shredded potatoes & form a layer on top of each salmon portion.

Heat 1/2 tbsp of oil in cast iron pan & cook salmon potato side down first for about 8 minutes. Flip over to other side to finish cooking. Be careful when you flip not to lose too many potatoes.

While the salmon cooks, shred or chop your Cousa squash (Zucchini works too). Heat the 4 tbsp of butter on medium & add garlic & onion. Let simmer for 5 minutes then add squash to the pan. Turn the heat off and let cool for 2 minutes once squash is almost fully cooked through.

Once heat has been off for a couple of minutes, slowly add the half & half and parmesan, continually stirring to combine and melt the cheese into the mixture. Doing this on too high of heat will curdle your cheese. Add the red pepper flakes & stir to combine.

Combine your tomatoes, salt & basil with a dash of olive oil. Plate the squash first, then the salmon & top with tomato mixture. Garnish with fresh basil & enjoy!

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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