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Potato-Crusted Salmon with Dijon Shallot Sauce
Makes 4 servingsIngredients
* | 2 tbls. minced shallots |
* | 1 tsp. butter |
* | 1 tbls. all-purpose flour |
* | 1/2 cup 2% milk |
* | 1/2 bay leaf |
* | 2 tbls. white wine |
* | 1/2 tsp. Dijon mustard |
* | 3 medium potatoes, washed, peeled and grated, about 1 pound |
* | 1 tbls. fresh lemon juice |
* | 4 4-oz. salmon fillets |
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Instructions
1 | In a medium saucepan, saute 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 degrees. Lightly coat an ovenproof saute pan with canola oil. |
5 | Pack ½ cup potato on each salmon fillet and sear, potato-side-down, in saute pan until golden brown. Transfer to oven and bake for 8 to 10 minutes, or until salmon flakes easily. |
6 | Serve 1 salmon fillet with 1 tablespoon of sauce. |
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Notes
- A roux is a gently browned mixture of flour and fat used to thicken and flavor soups and sauces.
- EACH SERVING CONTAINS APPROXIMATELY: 320 calories, 23 gm. carbohydrate, 10 gm. fat, 83 mg. cholesterol, 33 gm. protein, 108 mg. sodium, trace fiber
Source
![cover](/hmc/images/canyonranchcooks_sm.jpg)
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
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These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at
www.canyonranch.com