2 large, baking variety, peeled and thinly sliced lengthwise
fresh lemon juice
uncooked wild pink salmon fillet(s)
1 pound(s), skinless, cut into 4 pieces
- Place the potatoes in a colander and toss with the lemon juice and salt. Let stand until the potatoes are soft and pliable, about 10 minutes. Pat the potatoes dry with paper towels.
- Spray a large baking sheet with olive oil nonstick spray. Tear off 4 (12-inch) squares of wax paper and spray with the nonstick spray. Arrange all but 4 of the potato slices horizontally, shingle-fashion, to form a 5 x 9-inch rectangle on each square; spray the potatoes with the nonstick spray. Place 1 piece of salmon vertically across each rectangle of potatoes, and spread with the mustard. Lift the right side of each square of wax paper and fold it over the salmon, covering it with the potatoes. Lightly press the wax paper to help the potatoes adhere to the fish and peel back the wax paper. Repeat with the left side of the wax paper. Lay the remaining 4 potato slices over each seam where the shingled potatoes meet, and brush with the oil. With a spatula, carefully transfer each bundle to the baking sheet, turning the bundles over so that the side with the additional potato slice lies on the baking sheet. Cover loosely with plastic wrap and refrigerate so the potatoes set, about 30 minutes.
- Spray the broiler pan with olive oil nonstick spray and preheat the broiler. Spray the potatoes with the nonstick spray. Broil 6 inches from the heat until the potatoes are golden and crisp and the salmon is opaque in the center, about 5 minutes on each side. Yields 1 piece salmon per serving.