4 six to eight oz. fillets of salmon 2 Yukon gold potatoes coarsely grated
¼ cup prepared horseradish
2 tbsp grainy mustard
Salt and pepper
Mix the grated potatoes, horseradish, and mustard together and season. Lightly season the salmon and press a ½ cm thick layer of the potato mixture onto the flesh side of the salmon.
Place flesh/potato side down on a well-oiled cast iron or oven-proof pan. Cook on stove top at medium-high heat for 8 minutes and flip (potato should stick to salmon!) and cook for an additional 8 minutes in a preheated oven at 375˚.
Plate and serve with a fresh spring mix and lemon vinaigrette.