Salmon with crushed potatoes with scallions and crab

By Rodney Bowers
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  • 4 salmon fillets (skin on)
  • 1 tablespoon olive oil
  • 2-3 sprigs savory
  • Salt and pepper


  • 8-10 new potatoes parboiled and peeled
  • 1 tablespoon good olive oil
  • 1 tablespoon butter
  • 1 lemon zested and juiced
  • 1/2 cup thinly sliced spring onions
  • 2 tablespoons fresh chopped basil
  • 1/2 cup snow crab
  • Salt & pepper to taste


For the crushed potatoes:

  1. Pour a little oil in a pan and add the potatoes.
  2. Crush the potatoes gently with a fork to absorb the olive oil then add the butter when warm.
  3. Add the scallions, basil and the crab meat.
  4. Mix all together.

For the salmon:

  1. Roll the fish up and score the filet through the skin.
  2. Season with salt & pepper and stuff with fresh savory.
  3. Heat the oil in a large non stick skillet on medium high and add the salmon.
  4. Cook until the skin is crispy for three to four minutes.
  5. Then flip for a minute and serve on top of the potatoes. 


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