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Potato-Crusted Salmon with Dijon Shallot Sauce
Makes 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
1In 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.
2Slowly 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.
3Place 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.
4Preheat oven to 350 degrees. Lightly coat an ovenproof saute pan with canola oil.
5Pack 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.
6Serve 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

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

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