recipe ingredients
1 lb. salmon fillets, about 3/4 inch thick
1 egg white, slightly beaten
2 Tbsp. water
1/3 cup instant potato flakes
2 tsp. cornstarch
1 tsp. paprika
1 tsp. lemon pepper
1 Tbsp. olive or vegetable oil
recipe directions
Remove and discard skin from fish. Cut fish into 4 serving pieces. Mix egg white and water with fork. Combine potato flakes, cornstarch, paprika and lemon pepper. Dip just the top sides of fish into egg white mixture, then press into potato mixture.
Spray 12-inch nonstick skillet with cooking spray. Heat oil in skillet over high heat. Cook fish, potato sides down, in oil 3 minutes. Carefully turn fish, using wide slotted spatula. Reduce heat to medium. Cook about 3 minutes longer or until fish flakes easily with fork.
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