Updated: Wednesday, 06 Feb 2013, 11:22 AM CST
Published : Wednesday, 06 Feb 2013, 11:20 AM CST
Recipe from Christopher's at Branch River Golf Course.
3 Russet Potatoes Shredded (put in ice water with juice of ½ lemon to keep from browning)
2 Tbl Horseradish
½ tsp Fresh Thyme, chopped
½ Tsp fresh finely parsley, chopped
4 8 oz salmon filets
Dry White wine
Salt & pepper to taste
Preheat oven to 375. Strain and drain potatoes and pat dry with toweling. Should be fairly dry. Scramble the egg in a mixing bowl and add the first four ingredients. (This recipe can be made with out eggs. It will not hold together as well) Mix all ingredients well. Add Salt and Pepper and mix well.
Put salmon filet skin side down on a baking sheet with sides or a 9 x 13 baking dish. And top with potato mixture. Heat skillet over medium high heat. Add enough olive oil to coat bottom of pan. Cook Salmon potato side down into hot pan. Cook about 60-90 seconds. Remove from pan and flip the salmon so the potato side is up. It should have a nice golden crust. Add a little white wine to the bottom of the sheet pan and bake in oven at 375 for approximately 10-15 or until your desired doneness.
For the Israeli Cous Cous. Follow simple directions on the package for preparation. For added flavor, add a bouillon cube to the cooking water.
Once cooled, you can add any ingredients to it you like. For our preparation we dice up carrots, red and yellow peppers, onions, garlic, basil, parsley and a few peas. It’s all blended for color and presentation. Sautee your vegetables first before adding them to the cooked cous cous. This can be made a day or two in advance. Just reheat by sautéing over medium heat with a little olive oil and serve as a great side dish to any meal.