I developed this recipe one day when I was craving salty – sweet, but also wanted something with a crunch.  I usually serve it with roasted asparagus or broccoli.

• 2 to 3 potatoes peeled and shredded
• 1lb of salmon filet
• salt
• pepper
• olive oil
• 1/2 Amaretto
• 1/2 teaspoon grated fresh ginger
• salad greens

1. Preheat oven to 350
2. Place salmon filet in a baking dish and drizzle with some olive oil and season with salt and pepper.
3. Bake at 350 for 15 to 20 minutes depending on the thickness of your salmon
4. While the salmon is in the oven, heat a non-stick frying pan with enough oil to lightly coat the bottom of the pan.
5.  Place the potatoes in the pan and press them together to form a large “pancake” of potatoes. Season with salt and pepper to your taste.
6. Continue to cook the potatoes until they are lightly brown. Cut in 4 pieces and flip each piece and cook until lightly brown.  Press down with spatula.  Add more oil if needed.
7. In a small sauce pan bring the amaretto and ginger to boil.  Continue to cook until it has reduced to syrup. Watch carefully so it doesn’t burn!
8. Stack your plate with : your choice of greens on a plate,  one of the four pieces of potatoes, and  piece of salmon.
9. Pour Amaretto glaze over the salmon.