KMPH FOX 26 | Central San Joaquin Valley News SourceChef Franco Cooks Up Yukon Gold Potato Crusted Salmon

Looking to spice up your typical "meat and potato" dinner?

Then you didn't want to miss Wednesday's Great Day when Chef Martin Franco from Pangea was live in the Great Day Kitchen to cook up Yukon Gold Potato Crusted Salmon with Heirloom Tomato Basil and Caper Relish.

You can try Franco's recipe for yourself daily at Pangea, which is located at 752 W. Shaw Avenue in Fig Garden Village. For reservations you can call (559) 225-3800 or check out their website at http://www.pangearestaurant.net . The restaurant is open Monday-Saturday: 11:00am-2:00pm for lunch and 5:00pm-10:00pm for dinner. Sunday Brunch is served from 11:00am-2:00pm.

Here's the recipe for those who wish to try it for themselves at home:

Yukon Gold Potato Crusted Salmon with Heirloom Tomato, basil, and caper relish

2-4   6oz portions of Salmon

4-5   Yukon Gold Potatoes, boiled & grated

2  Medium sized heirloom tomatoes, seeded, & diced

1  Tablespoon capers, drained

1  Tablespoon fresh basil, finely diced

1  Tablespoon roasted garlic oil or extra virgin olive oil

Pinch of salt & pepper

Fresh basil leaves for garnish

Lightly season both sides of salmon with salt & pepper

Layer top of salmon with thin layer of shredded/grated potatoes

Season potatoes with salt & pepper

Add 1 1/2 Tablespoons of olive oil to saute pan, (you can also use a non-stick spray), place over medium high heat

When pan is hot, place salmon, potato side down, into the hot pan

Cook for 1 minute or until edges are golden brown

Turn over, place in 400 degree oven until desired doneness is reached

(Can finish cooking on stovetop, if desired)

For Relish:

Combine tomatoes, capers, basil, olive oil in a mixing bowl

Mix thoroughly and season to taste

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