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Canyon Ranch Health Resorts Potato-Crusted Salmon with Dijon Shallot Sauce Ingredients: 2 tablespoons minced shallots 1 teaspoon butter 1 tablespoon all-purpose flour 1/2 cup 2% milk 1/2 bay leaf 2 tablespoons white wine 1/2 teaspoon Dijon mustard 3 medium potatoes, washed, peeled and grated, about 1 pound 1 tablespoon fresh lemon juice 4 4-ounce salmon fillets Instructions: 1. In a medium saucepan, sauté shallots in butter over medium low heat until translucent, about 1 minute. Add flour and mix to form a roux. Cook 1 to 2 minutes, stirring constantly, or until mixture turns light brown. 2. Slowly pour in milk and whisk with a wire whip until mixture comes to a boil and thickens. Add bay leaf and wine. Reduce heat to low and simmer 5 minutes. Remove from heat and add mustard. 3. Place shredded potatoes in colander and rinse several times in cold water until water is clear and starch is removed. Transfer to a large bowl and add lemon juice. 4. Preheat oven to 350°. Lightly coat an ovenproof sauté pan with olive oil. 5. Pack 1/2 cup potato on each salmon fillet and sear, potato-side-down, in sauté pan until golden brown. Transfer to oven and bake for 8 to 10 minutes, or until salmon flakes easily. 6. Serve 1 fish fillet with 1 tablespoon of sauce. Makes 4 servings, each containing approximately: 320 calories 23 gm. carbohydrate 10 gm. fat 83 mg. cholesterol 33 gm. protein 108 mg. sodium 2 gm. fiber Print a
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