Crusty-Potato Salmon Slices

The full monty of fish and chips, with a difference! Simply add a salad, and this meal is super nutritious, super-fast, and super delicious.

Serves 2

  • 4 unpeeled, grated potatoes, squeezed dry (about 250 ml),
  • microwave on 100% power for 4 – 5 minutes, drain well
  • 15 ml freshly snipped chives
  • 15 ml freshly chopped parsley
  • 15 ml cornflour or potato or rice flour
  • 5 ml potato seasoning spice
  • Salt and freshly-ground black pepper
  • 40 ml sunflower oil
  • 2 x 250 g boneless, skinless salmon fillets, patted dry with paper towel serve with Lemon or lime wedges


  1. Preheat the oven to 200ºC/180ºC fan/Gas mark 6.
  2. In a medium bowl, combine cooked potatoes with the chives, parsley, cornflour or potato/rice flour, potato seasoning, spice, salt, pepper, and oil.
  3. Place salmon fillets onto a greased baking sheet or an ungreased “silpat” baking mat, and firmly press the shredded potato mixture on each piece.
  4. Bake for 12 – 15 minutes until golden brown. Fish should flake easily, and potatoes should have made a good crust.
  5. Serve with a crispy, green salad.
  6. Garnish with lemon or lime wedges.


  • Use sweet potatoes instead of ordinary potatoes.


  • For a 2.5 cm-thick piece of fish, allow 10 minutes’ cooking time.
  • If you like a crispier finish to topping; grill for 2 – 3 minutes.