Roasted Salmon With Potato Crust

• 2 or 3 medium russet or Yukon Gold potatoes (8 ounces)
• 4 thick salmon fillets (1 1/2 pounds)
• 3 Tablespoons olive oil
• Salt and pepper
• 1 bunch fresh chives

1. Heat oven to 475 degrees.
2. Scrub potatoes. If using a food processor for grating, cut them into chunks that will fit through the feed tube. Line a colander with paper towels.
3. Shred the potatoes in a food processor with a grating disk or by hand with a box grater. Put the potatoes in the colander and squeeze out as much moisture as you can.
4. Put the salmon in a baking dish or rimmed baking sheet, skin side down. Spread the potatoes over the top of the fish, pressing them down and covering the fish in a thin, even layer. Drizzle with 3 tablespoons olive oil and sprinkle with salt and pepper.
5. Roast until the salmon is cooked through and the potatoes are crisp, about 10 minutes. Chop a few tablespoons of chives.
6. If the salmon cooks through before the potatoes are as crisp as you want, put the pan under the broiler until the potatoes are done to your liking.
7. Garnish with the chives and serve.

russet, salmon, olive oil, salt, chives

Taken from www.epicurious.com/recipes/member/views/roasted-salmon-with-potato-crust-53082851 (may not work)