INGREDIENTS:
2 7-ounce boneless skinless salmon fillets
1 medium Yukon Gold or Russet potato
salt and pepper
oil for sauteing fish

for the guacamole: (see hints below)
2 ripe, medium avocadoes
1 small clove garlic, finely minced
1/2 lime
pinch salt
pinch ground cumin
1 small tomato, diced
1/3 cup chopped fresh cilantro

PROCEDURE:

Preheat the oven to 400 degrees and, while that's coming up to temperature, make the guacamole.

Scoop the flesh from two ripe avocadoes into a mixing bowl and add 1 small finely minced clove of garlic...add a good pinch of salt and the juice from 1/2 lime and mash that up.
This is guacamole at its most basic but I want to sprinkle in a little ground cumin and add a handful of diced tomato and some chopped fresh cilantro and fold those in.

For the salmon, peel a Yukon Gold or Russet potato and then shred that on a box grater........season it with a little salt and pepper.........and then season the boneless skinless salmon fillets with salt and pepper and gently but firmly top each one with a 1/4 - 1/2-inch layer of the grated potato.

Next, add 3-4 Tbs vegetable oil to a large nonstick, oven proof pan on medium to medium high heat and, when the oil is hot, very carefully add the salmon fillets...potato side down.

Stay with those and, as soon as the potatoes are nice and crispy and golden brown, carefully flip the salmon over and then place the pan into the oven to finish cooking the salmon.

Once the salmon is cooked to your liking, serve it right on top of a big dollop of the guacamole!

HINTS:

Use your judgment for how much guacamole you need...you could possibly double the amount of potato crusted salmon and still have enough guacamole for that with this above amount of guacamole.

Be super careful adding the salmon to the pan.....it may splash a bit of hot oil...and be careful flipping it in the pan as well.