Salmon with a Sweet Potato Crust and Smoked Salmon-Chile Mulato Sauce

• 1 large sweet potato (about 10 ounces), peeled and shredded (about 2 cups)
• 1 large egg white, lightly beaten
• Salt and freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• Four 8-ounce center-cut skinless salmon fillets
• 2 tablespoons olive oil
• Smoked SalmonChile Mulato Sauce (page 172)

1. Mix the sweet potato, egg white, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the nutmeg in a medium bowl.
2. Sprinkle the salmon all over with salt and pepper.
3. Spoon one fourth of the sweet potato mixture over each salmon fillet, and pat it out to form a crust.
4. Heat the olive oil in a large heavy saute pan over high heat.
5. Carefully place the salmon pieces, crust side down, in the pan.
6. Cook over medium-high heat for 4 minutes, or until the crust is golden brown.
7. Using a spatula, carefully turn the salmon pieces over and cook for 8 minutes, or until the salmon is cooked through.
8. Spoon 1/4 cup of the sauce onto each of 4 serving plates.
9. Place a piece of salmon on each plate, and serve.

sweet potato, egg white, salt, ground nutmeg, center, olive oil, mulato sauce

Taken from www.epicurious.com/recipes/food/views/salmon-with-a-sweet-potato-crust-and-smoked-salmon-chile-mulato-sauce-386972 (may not work)