Parmesan Potato Pancake with Blackened Salmon

Josh is in charge of cooking once a week. We always cook together, but I have to work late once a week so he takes complete control of what is on the menu.

This week I opened the door to one HOT chef:) Josh was cooking up a storm! He made Giada's Parmesan Pancake with Blackened Salmon. He even did the grocery shopping by himself. It was a nice surprise!!

Josh used Yukon gold potatoes and really good Parmesan to make this stellar pancake. Good ingredients really made a difference here! The fresh basil was nice too! He cooked it until golden brown. Perfection!!

Josh really went crazy with the salmon. He coated the fillets in Italian breadcrumbs with blackening spices. So good! He also made two sauces, a Dijon mustard and balsamic sauce. They were incredible!!

This meal was top notch!! Chef Joshua really out did himself. I have the most amazing hubby:)








Parmesan Potato Pancake

Adapted from Giada

2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.

Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.

Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Blackened Salmon

Adapted from Food Network

Dijon Sauce:
1/4 teaspoon chopped fine shallots
1 tablespoon butter
1/4 cup white wine
1/4 cup fine Dijon mustard
¼ cup honey
Pinch paprika

Balsamic Sauce:
1/4 teaspoon chopped fine shallots
1 tablespoon butter
1 cup balsamic vinegar
1 cup vegetable broth
1/2 teaspoon fresh rosemary, chopped if desired

Blackened Mix:
2 cups Italian bread crumbs
2 tablespoons Italian herb mix
1 tablespoon garlic chopped in olive oil
1/4 tablespoon paprika
1 tablespoon chopped fresh parsley
2 tablespoons blackened red fish mix
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese

Fresh salmon fillets (We had too much sauce and mix for six pieces of salmon. It probably is meant for 8 pieces, so half the recipes, if you wish!)

For the Dijon sauce, saute on medium heat 1/4 teaspoon chopped fine shallots and 1 tablespoon butter. Then add 1/4 cup white wine, Dijon mustard, honey, and a pinch of paprika. Simmer for 3 minutes.

For the balsamic sauce, saute on medium heat 1/4 teaspoon chopped fine shallots 1 tablespoon butter. Then add balsamic vinegar, vegetable broth and 1/2 teaspoon fresh rosemary chopped, if desired. Bring to a boil and reduce by 1/2 or until it coats back of spoon.

Mix all blackened mixture ingredients together in a blender or food processor. Coat salmon fillets with mixture. Saute on each side 3 to 4 minutes over high flame. Place in a preheated 400 degree oven 6 to12 minutes, or to your liking. Serve with sauces. We also served the salmon with the potato pancakes.