Feeds: 4
Prep time: 45 minutes
Degree of Difficulty:3/5

From Around Town
Fin’s Seafood Distributors–298 Cree Rd Sherwood Park(780) 449-3710
2 lbs. Steelhead Salmon

I recommend making the trip to get all of your seafood from their retail counter, second to none in the city! If you ask nice they will skin the fish and cut it in to four portions for you.

The Italian Centre Shop– either 10878 95 St NW, Edmonton, (780) 424-4869 or 5028 104A Street NW, Edmonton, (780) 989-4869

1 cup sundried tomatoes, chopped medium dice (always in oil, never in dry packs)
½ cup kalamata olives, pitted, chopped medium dice

You can ask for both of these items from behind the deli counter at the Italian Centre because that’s where they keep the best ones!

From the Pantry
4 tbsp. panko bread crumbs (regular bread crumbs can be substituted)
1 tsp. minced garlic
1 tbsp. fresh chopped basil
1.5 lbs. baby potatoes
½ pc. red pepper, small diced
½ pc. red onion, small dice
½ pc. lemon, zest and juice
1 cup baby arugula
½ cup olive oil

Some Advice for Cooking This Fish

1. You don’t need to use Steelhead, you could easily substitute Atlantic Salmon, Wild Sockeye, or even Arctic Char
2. I prefer to eat my salmon without the skin, but you certainly can prepare this dish with the skin on, just make sure that you make the skin nice and crispy
3. It’s important that the pan is nice and hot and that you start with cold oil, and gently move the fish back and forth at first, to avoid it sticking to the pan. If you’re intimidated to cook this, feel free to use a non-stick pan, I won’t judge!
4. If you are preparing this for a larger group, you can purchase a whole side of salmon, and bake it in the oven whole for about 8-10 minutes, then top it with the crust and bake another 6-7 minutes. Serve it family style on a platter

1. Place the potatoes in a pot of cold water, salt, bring to a simmer, and cook until about 80% cooked, firm, yet tender.
2. Drain the water, and allow the potatoes to cool on a tray or plate
3. In a bowl, combine sundried tomatoes, kalamata olives, minced garlic, fresh basil, and the bread crumbs, mix until combined, and then season accordingly. Watch the salt, as the tomatoes and olives can be salty
4. Once the potatoes are cool enough to touch, slice them into coins about ½” thick
5. Preheat the oven to 450F
6. Season the steelhead salmon with salt and pepper
7. Heat two large sauté pans to medium high heat
8. In the first pan, place half of the olive oil, and place the fish in the pan, gently sliding the fish back and forth initially to avoid it from sticking
9. Once the fish has browned on the bottom side, flip over gently, using a spatula. Top the fish with the 3-4 generous tablespoons of the crust
10. Place in the oven, and bake for 6-7 minutes
11. While the fish is baking, place the remaining oil in the other pan, and then add the sliced potatoes
12. Sauté the potatoes until lightly browned, 2-3 minutes, then add the peppers and onions, allow to sauté another 2-3 minutes
13. Place the chopped arugula in the pan, zest the lemon into the pan, and then squeeze the lemon juice
14. Toss the potato mixture until the arugula is wilted
15. Place the potatoes on the plate, and then top it with the salmon

Enjoy this dish with some steamed asparagus, and feel good about a tasty dish that actually tastes great!