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Atlantic Salmon in a Potato Crust with Chive Oil and Leek Puree

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“This recipe comes from The Cooking Secrets of the CIA. This is very impressive and delicious.”

Ingredients Nutrition


  1. Season the salmon and potato with salt and pepper.
  2. Pack a thin layer of potatoes on the flesh side of each salmon fillet.
  3. Add enough vegetable oil to liberally cover the bottom of a 10 inch skillet or saute pan.
  4. Place over medium-high heat.
  5. When wisps of smoke begin to rise from the oil, place the salmon fillets, potato-side down, into the oil.
  6. Fry 3 to 5 minutes until golden brown, then gently turn over.
  7. Cook another 2 to 3 minutes until salmon is firm but slightly springy to the touch Remove and keep warm.
  8. In a large, heavy saucepan, heat the 1 tablespoon olive oil and saute the leeks until translucent, about 3 minutes.
  9. Add the stock and simmer until tender.
  10. Transfer to a blender and puree the leeks and stock.
  11. Pass through a fine-meshed sieve.
  12. Adjust the seasoning with lemon juice, salt, and pepper.
  13. Set aside and keep warm.
  14. In a clean blender, puree the chives with the 1/2 cup olive oil.
  15. Allow to settle, then strain.
  16. To serve, put a portion of the leek puree in the center of each plate, top with a salmon fillet, potato-crust side up, and drizzle chive oil over the fish.

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