Recipe Redo Blog

Traditional Recipes Redone…Healthier

Potato Crusted Salmon with Dijon Shallot Sauce

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This Recipe was created by Canyon Ranch spa. All Canyon Ranch recipes are developed on property by their esteemed chefs, led by Corporate Chef Scott Uehlein. Canyon Ranch is a Destination Spa Vacations group member.

Ingredients:

Dijon Shallot Saucec00656a-potatocrstd salmon-hero_1

  • 2 Tbsp minced shallots
  • 1 tsp unsalted butter
  • 1 Tbsp all-purpose flour
  • ½ cup 2% milk
  • ½ bay leaf
  • 2 Tbsp white wine
  • ½ tsp Dijon mustard

Salmon

  • 3 med potatoes, washed, peeled and grated, about 1 pound
  • 1 Tbsp fresh lemon juice
  • 4 4-oz salmon fillets

Directions:

  1. 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.
  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 350F.  Lightly coat an ovenproof sauté pan with canola oil.
  5. Pack ½ 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.

To Serve: Serve 1 fillet with 1 tablespoon of sauce.

Nutritional Information: Servings 4

calories 320 | protein 33 g | sodium 108 mg| carbohydrates 23 g| fat 10 g | fiber  2 g | cholesterol 83 mg

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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