Potato-Crusted Salmon with Dijon Shallot Sauce
- Dijon Shallot Sauce2 Tbs minced shallots
- 1 tsp butter
- 1 Tbs all-purpose flour
- 1/2 cup 2% milk
- 1/2 bay leaf
- 2 Tbs white wine
- 1/2 tsp Dijon mustard
- Salmon3 medium potatoes, washed, peeled and grated, about 1 pound
- 1 Tbs fresh lemon juice
- 4 4-ounce salmon fillets
- 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.
- 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.
- 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.
- Preheat oven to 350°. Lightly coat an ovenproof sauté pan with canola oil.
- 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.
- Serve 1 salmon fillet with 1 tablespoon of sauce.
Copyright © 2005 by CR License, LLC
Calories from Fat 75 (25%)
(13%)Total Fat 8g
(12%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrate 26g
(6%)Dietary Fiber 2g
Sugar Alcohols 0g
Copyright © 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.