This recipe from Szmania’s Restaurant is featured in the cookbook Signature Tastes of Seattle by Steven W. Siler. I’m cooking from this book in March, and was so happy to see a recipe from Szmania’s included.
Szmania’s is located in Seattle’s Magnolia neighborhood and chef/owner Ludgar Szmania has been dishing up his take on Pacific Northwest cuisine with a uniquely German twist for nearly 25 years. The restaurant holds a special place in my heart because it’s where I got my first job cooking in a restaurant kitchen.
It was a crazy time for me with culinary school during the day followed by a dinner shift at Szmania’s. I showed up to work every afternoon totally exhausted from a long day at school, but the hours in the kitchen just flew by and it was one of the best culinary experiences of my life. I’m not sure I could pull off those 17 hour days in the kitchen anymore! My feet hurt just thinking about it.
I learned so much from Ludgar Szmania, including how to make this dish, which has definitely survived the test of time. Try serving potato crusted salmon with a warm dill-Dijon cream sauce and a side of asparagus.
If you live in Seattle, I’d definitely recommend a dinner at Szmanias, and if you love German food, the Octoberfest menu should not be missed! :-)
Looking for more ways to prepare salmon? You might also enjoy these recipes:
|Szmania’s Potato Crusted Salmon||
- 4 – 6 oz. salmon filets, skinned & deboned
- 2 cups potatoes, finely shredded, rinsed and kept in water
- 1 cup finely diced white onion
- 2 Tbsp. finely chopped parsley
- 1 tsp. all-purpose flour
- salt & pepper
- olive oil
- Preheat oven to 350 degrees.
- Season salmon filets generously with salt and pepper.
- Drain the potatoes and squeeze away all excess moisture.
- In a medium bowl, combine the shredded potatoes, onions, flour, and parsley. Season well with salt and pepper.
- Heat an oven-safe, large, non-stick pan over medium hight heat.
- Add the olive oil and heat until shimmering.
- Divide the potato mixture into four portions.
- Place the four potato cakes into the pan, shaping them into the form of the salmon filets.
- Place a filet on top of each potato cake and let the potatoes fry to a light golden crisp.
- Flip the cakes over carefully with a spatula so the crisp side of the potato faces up.
- Finish in the oven until the salmon is cooked through – about 3 minutes.
- (if you do not have an oven safe non-stick pan, gently place the filets on a preheated baking sheet to finish in the oven.)
- Serve immediately.