Canyon Ranch Blog

Potato-Crusted Salmon with Dijon Shallot Sauce

Updated on:
October 16, 2012

Nutrition Information (per serving)

calories
320
protein
33 g
sodium
108 mg
carbohydrates
23 g
fat
10 g
fiber
2 g
cholesterol
83 mg
Servings
4
Ingredients

Dijon Shallot Sauce
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

Instructions
  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.
  6. Serve 1 fillet with 1 tablespoon of sauce.
Sesame-Crusted Salmon & Sesame Orange Sauce
Flavorful. Easy. Bright. This entree is equal parts healthy and zesty thanks to simple ...
Read More
Summer Fruit Parfait
Nutrition Information (per serving) calories 140 protein 4 ...
Read More
Raspberry Lime Smoothie
Raspberries don't need to be in season to enjoy this
Read More
Shrimp with Green Apple Chipotle Salsa
Tart green apples and shrimp unite in this unique appetizer or entree
Read More
Cranberry Pear Crisp
Use what's in season to create a dessert your holiday dinner guests won't soon forget
Read More
Apple Cranberry Salmon Salad
Use in-season fruits to make this light and satisfying dish
Read More
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
In the Canyon Ranch Kitchen: How to Make Salsa
Read More
Wild Mushroom & Aged Gouda Tart
Love quiche? This light and savory tart will delight your taste buds
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regent Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662