Instructions: In a shallow medium bowl, combine the first 5 ingredients, mixing well; set aside. In a medium to large frypan, heat 2 tablespoons oil over moderate heat. Add potatoes and saute, turning frequently, until potatoes are golden brown and crispy, about 15 minutes; keep warm, loosely covered, in a preheated very very slow oven (180 to 200F degrees). Evenly sprinkle salmon fillets with lemon peel, salt and pepper, pressing lemon peel into fillets. Dip fillets in beaten eggs and then into crumb mixture, coating each fillet well. Press mixture to each fillet to adhere. In a large frypan, heat remaining 2 tablespoons oil over moderate heat. Add breaded fillets to fry pan and saute about 5 minutes. Turn fillets over and continue sauteing about 5 minutes, or until salmon turns opaque in color inside, flakes easily with a fork, and is crispy and golden in color outside. Serve immediately with hot crisp potatoes and garnish with thin slices of lemon wedges and sprigs or basil, thyme, and/or parsley.

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