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Horseradish and Potato Crusted Salmon with Swiss Chard

2-3 servings


Two 7 to 8 ounce fillets of salmon
1 peeled and grated russet potato
1/4 cup of heavy cream
1/4 cup of fresh grated horseradish
1 tablespoon of olive oil
Kosher salt and fresh cracked pepper to taste

Swiss Chard:
1 tablespoon of olive oil
1 thinly sliced small shallot
2 finely minced cloves of fresh garlic
Juice of 1 lemon
1 tablespoon of finely minced fresh thyme
2 sliced bunches of Swiss chard
1/2 cup of vegetable stock
Kosher salt and fresh cracked pepper to taste


In a bowl mix together grated potato, cream, horseradish and salt. Next, season both sides of the salmon with salt and pepper and place half of the potato mixture on top of the salmon skin side up making sure to cover the salmon completely. Push the potato down on the salmon to make sure it stays.

In a hot skillet with 1 tablespoon of olive oil place in the salmon potato side down to form a crust. After 3 to 4 minutes flip the salmon over and finish in the oven on 350°F for 8 to 12 minutes. Once finished remove from the pan.

While the salmon is cooking in the oven heat up 1 tablespoon of olive oil in a skillet and caramelize shallots and garlic. Once brown add in Swiss chard and sauté for 2 to 3 minutes.

Next, deglaze with lemon juice, add in thyme and stock and braise for 3 to 4 minutes. Adjust seasonings with salt and pepper.

To Plate:
Place down the Swiss chard and put the salmon potato side up on top.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi