This looks SUPER yummy!!
2 small russet potatoes (about 1 lb.) washed, shredded
½ medium leek washed, sliced thin
¼ tsp. sea salt (or Himalayan salt)
2 tsp. ground white pepper
2 tsp. olive oil
1 tsp. unsalted butter
4 (4-oz) raw salmon fillets skinless
Drain potatoes in a colander; pat them as dry as possible with paper towels or a clean kitchen towel.
Combine potatoes, leek, salt, and pepper in a medium bowl; mix well.
Heat oil and butter in large nonstick skillet over medium-high heat.
Place four ⅓ cup mounds of potato mixture in skillet. Press a salmon fillet into each mound. Top evenly with remaining potatoes; cook for 6 to 7 minutes on each side, or until potatoes are nicely browned and fish flakes easily when tested with a fork.
Use only the tender white part of the leek. Reserve the tougher green tops for use in broths.