Potato-Crusted Salmon with Dijon Shallot SauceMakes 4 servings
|*||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|
|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.|
- 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
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
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