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Related recipes: Canyon Ranch, Dairy Foods, Low-Carb, Low-Sodium, Main Dishes, Potatoes, Salmon, Seafood, Vegetables
Add these dishes to make a full meal:
Fresh Baby Spinach with Wild Mushrooms
Yield: 4 servings
Dijon Shallot Sauce
2 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
Salmon
3 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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The information presented in the Food Guide 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 September 2008.
