Potato-Crusted Salmon

Prep Time:10 Mins | Total Time:15 Mins | Makes:4

The delicious crispy potato coating will taste just like (deep fried), but only uses a tablespoon (15 mL) of oil!

1 lb (500 g) salmon, swordfish or arctic char filets, 3/4- inch (2 cm) thick

1 egg white, slightly beaten

2 tbsp (25 mL) water

1/3 cup (75 mL) Betty Crocker* Homestyle Mashed Potatoes

2 tsp (10 mL) cornstarch

1 tsp (5 mL) paprika

1 tsp (5 mL) lemon pepper

1 tbsp (15 mL) vegetable or olive oil

Remove and discard skin from fish. Cut fish into 4 serving pieces.
Mix egg white and water with fork. In another dish, mix dry potatoes, cornstarch, paprika and lemon pepper.
Dip just the top sides of fish into egg white mixture, then press into potato mixture.
Spray large skillet with non-stick cooking spray. Heat oil in skillet over high heat. Cook fish, potato sides down, in oil 3 minutes.
Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.

Tip: Salmon is familiar to most of us, but artic char may be new to you. This delicious firm fleshed fish is related to both the trout and salmon family and tastes like a combination of the two.

1 Serving: Calories 180 ; ( Calories from Fat 80 ); Total Fat 9 g ( Saturated Fat 2 g ) ; Cholesterol 65 mg; Sodium 95 mg; Total Carbohydrate 3 g ( Dietary Fiber 0g ); Protein 22 g Percent Daily Value* : Vitamin A 2 %; Vitamin C 2 %; Calcium 2 %; Iron 4 %

*Percent Daily Values are based on a 2,000 calorie diet.