Curried Hash Brown Crusted Salmon

Ingredients

Step 1
12 oz. Bountiful Harvest Dehydrated Hash Browns, refreshed
          RFS Item 31868
4 oz. coconut, shredded
8 Hidden Bay Atlantic Salmon Fillets, 5 oz. each 
   RFS Item 51742
8 oz. SilverBrook Grade AA Unsalted Butter, melted
         RFS Item 73410

Step 2
13.5 oz. coconut milk
10 oz. heavy cream
1 tsp. red curry paste
1/2 tsp. salt
1.5 oz. basil infused oil

Directions

Step 1
1. Gently combine the hashbrowns and coconut together in a bowl.
2. Season the salmon fillets with salt and pepper; brush with melted butter.
3. Firmly pat 2 oz. of hash brown mixture onto the buttered side of the salmon fillet. Drizzle 0.5 oz. butter on top of the hash browns.
4. Transfer salmon fillets using a flat spatula to a sheet pan and refrigerated for 1 hour or until needed for service.

Step 2
1. Combine the coconut milk, cream and curry into a shallow skillet.
2. Reduce the sauce over medium high heat until slightly thickened or reduced to 16 oz. Season with salt.
3. For each serving, saute 1 salmon fillet with the hash brown side down for 3 to 4 minutes over medium heat unitl the hashbrowns become golden and crispy.
4. Gently turn the fillet over and continue cooking in the skillet or a hot oven until the fish is flaky and opaque.
5. To serve, ladle 2 oz. of the curry sauce in a dish, top with a salmon fillet and drizzle with 1 tsp. of the basil infused oil.

Yield: 8 servings