The idea for this dish comes from a chef at culinary school who liked to bread salmon with shredded russet potatoes. Sweet potatoes add a whole new dimension to this delicate crust—a perfect counterpoint for the smoky sauce.

　　

Ingredients

serves 4

　　1 large sweet potato (about 10 ounces), peeled and shredded (about 2 cups)

　　1 large egg white, lightly beaten

　　Salt and freshly ground black pepper

　　1/4 teaspoon ground nutmeg

　　Four 8-ounce center-cut skinless salmon fillets

　　2 tablespoons olive oil

　　Smoked Salmon–Chile Mulato Sauce (page 172)

　　

Step 1

Mix the sweet potato, egg white, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the nutmeg in a medium bowl. Sprinkle the salmon all over with salt and pepper. Spoon one fourth of the sweet potato mixture over each salmon fillet, and pat it out to form a crust.

　　

Step 2

Heat the olive oil in a large heavy sauté pan over high heat. Carefully place the salmon pieces, crust side down, in the pan. Cook over medium-high heat for 4 minutes, or until the crust is golden brown. Using a spatula, carefully turn the salmon pieces over and cook for 8 minutes, or until the salmon is cooked through.

　　

Step 3

Spoon 1/4 cup of the sauce onto each of 4 serving plates. Place a piece of salmon on each plate, and serve.

　　Fresh Mexico