Look at what you can do with a potato peeler .

Peel and discard the potato skin.

Using the potato peeler continue peeling the "meat of the potato" until potato becomes to small to handle.Be sure to place in a bowl with cold water to prevent browning .Put aside.

Chop some fresh rosemary, oregano and thyme together and season salmon filets on both sides (or other preferred fish) then season both sides with some salt and pepper. 

Drain excess water from potato . Use the pressure of your hands to squeeze out as mush water from the potatoes before using. Place a flat spatula on a work table and place enough potato to cover the base of spatula. Not to thick.Then add the seasoned salmon filet and another layer of potato on top.

Heat a good splash of vegetable oil in a non stick pan and slide the potato encrusted salmon using your hand so the potato on the bottom slide with the fish.You can use the back of a knife to slide the fish/potato also-always leaving the layer of potato on the bottom.

Continue to fry and only flip potato/salmon when the edges of the potato look some what "burnt.” This will insure crispy all around.Don't worry, the center is not burning.

In a separate bowl add some fresh cut ripe tomato. Season with olive oil, parsley , salt / pepper and a good amount of mustard. Mix well and serve as a bed for the fish.