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.
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