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
- olive oil
- 1/2 Amaretto
- 1/2 teaspoon grated fresh ginger
- salad greens
- Preheat oven to 350
- Place salmon filet in a baking dish and drizzle with some olive oil and season with salt and pepper.
- Bake at 350 for 15 to 20 minutes depending on the thickness of your salmon
- While the salmon is in the oven, heat a non-stick frying pan with enough oil to lightly coat the bottom of the pan.
- 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.
- 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.
- 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!
- Stack your plate with : your choice of greens on a plate, one of the four pieces of potatoes, and piece of salmon.
- Pour Amaretto glaze over the salmon.
Vinny Grette said:
Sounds delicious! Especially the amaretto – the salmon would be a treat too 🙂
Thanks! It is yummy. One of my kids favorites.
Amaretto glazed salmon sounds really interesting! And although I’m not a fan of potato rostis, I think these would taste great with asparagus.
Thank you. I have made this with rosemary garlic fingerling potatoes as well.
Looks great. Noah loves the teriyaki salmon I make but it is not a gooey glaze, it has a drier texture. What is the texture on this salmon like? The picture looks moist
I will try it.
The texture is very moist. Less time in oven is better.