Potato Crusted Salmon with Cucumber-Feta Sauce

Main Dish

At a Glance

  • Potato Type: Russet
  • Prep Method: Pan Fried
  • Cuisine: Mediterranean
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


½      cup plain fat free yogurt

¼      cup crumbled feta cheese

¼      cup chopped seeded cucumber

½      teaspoon dried mint or dill weed

4       skinless salmon fillets (about 4 ounces each)

¼      teaspoon salt

¼      teaspoon pepper

2       cups (about 10 ounces) frozen shredded hash brown potatoes, thawed,

or shredded fresh potatoes

1       tablespoon olive oil

Lemon wedges and kalamata olives, optional


In small bowl, combine yogurt, feta cheese, cucumber and mint; set aside. Pat fish fry with paper towels; season with salt and pepper. Place ½ 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.

Calories: 291 Fat: 13g Cholesterol: 71mg Sodium: 322mg Vitamin C: 4% Carbohydrates: 16g Fiber: 2g Protein: 27g Potassium: 897mg

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