Potato-Crusted Salmon

August 17, 2010

Since 1979, Canyon Ranch has been an attraction for avid wellness resort seekers. While I’ve never had the luxury to visit it properly, I did chance upon the spa version at the Venetian Hotel in Las Vegas. One of the attractions of Canyon Ranch is its creative, bright and healthy menu. Lucky for me, my mom latched on to a cookbook and saved it for a birthday of mine. This is a variation on their potato-crusted salmon that I made for my parents. I used a sweet potato instead of some extra potatoes, swapped 2 T of shallot for some Vidalia onion, added a garlic clove and a touch more Dijon than they suggested. It was delicious and light, perfect for a summer evening dinner. If you wanted to take a quick route, try to find the shredded version of Simply Potatoes in the refrigerated section of your market.

You will need…

  • 2 medium potatoes, peeled and coarse grated
  • 1 medium sweet potato, peeled and coarse grated
  • 1 lemon, juiced and zested
  • 4 fillets of fresh salmon (4 oz each)
  • 1/4 c Vidalia onion, minced
  • 1 clove garlic, minced
  • 1 t butter
  • 1 T flour
  • 1/2 c 2% milk
  • 2 T white wine
  • 1 T Dijon mustard
  • Salt and pepper (to taste)
  • Lemon wedges for serving

Then you…

  1. Place the shredded potatoes in a strainer and rinse with cold water until water runs clear and the starch is removed. Transfer to a large bowl and mix with lemon zest and juice. Season with salt and pepper.
  2. Preheat oven to 350. Lightly coat an ovenproof skillet with canola oil. Heat over medium-high heat.
  3. Pack about 1/2 c of potato on top of each salmon fillet. Sear fillets, potato-side-down, in the skillet until golden brown (about 5-10 minutes).
  4. Transfer ovenproof skillet to the oven and bake for 8-10 minutes, or until salmon flakes easily.
  5. Meanwhile, in a medium saucepan, saute the onion and garlic in butter over medium low heat until translucent, about 1 minute. Add flour and mix to form a roux. Cook 1-2 minutes, stirring constantly until mixture turns a light brown.
  6. Slowly pour in milk, whisking until mixture is smooth and comes to a boil, thickening slightly. Add the mustard, bay leaf and wine. Mix well. Reduce heat to low and simmer five minutes.
  7. Serve fillets with potatoes up and a dollop of the Dijon sauce along with a lemon wedge. Delicious and light!

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