Potato Latkes with Seared Salmon
Fresh mashed potatoes mixed with chives, cream and flour to make these beautiful and fluffy pancakes. Wild caught salmon seared until perfectly cooked and served with a fresh dill cream sauce.
Ingredients
- 2 cups mashed potatoes I used leftover potatoes from Thanksgiving
- 1/4 cup chives- chopped
- 1/4 cup heavy cream
- 1 cup flour I used arrowroot flour if you want to be GF
- 1 tbsp baking powder
- 1 tsp salt
- 2 large salmon filets
- 1/2 cup greek yogurt
- 4 tbsp Za'atar seasoning Za'atar seasoning can be found on amazon or at whole foods
- 2 tbsp lemon juice
- 3 tbsp fresh dill- chopped
- avocado oil for drizzling
- salt/pepper for taste
Instructions
- Place a large pan over medium heat. Drizzle avocado oil on the bottom to lightly coat the pan and let the oil heat up. In a large bowl mix together mashed potatoes, chives, flour, baking powder, 1 tsp of salt and cream.
- Using a 1/4 measuring cup, spoon the mixture into the pan. Smooth the mixture to create a circular shape. Cook until golden on one side and then flip and cook the other side. Continue this process until all of the batter is used and you have several fluffy pancakes.
- While pancakes are cooking place another large pan over medium/high heat. Drizzle the bottom with avocado oil and let the oil heat up. Season the salmon with salt/pepper and 2 tbsp of Za'atar seasoning. Place the salmon filet skin side up and let the filet sizzle and get a nice golden crust. Flip to the other side and do the same. When salmon is brown on both sides, place a lid on the pan and reduce heat to medium/low. Cook the salmon for about 10-15 minutes.
- To make your dill sauce, place greek yogurt, dill, and remaining Za'atar seasoning in a bowl. Mix well and then add lemon juice. Mix again and taste. Add salt/pepper as needed.
- To serve, add pancakes to a plate with a filet of salmon and fresh dill sauce. Enjoy!