from Canyon Ranch Cooks: http://www.canyonranch.com/your-health/food-nutrition/cooking-recipes/seafood/potato-crusted-salmon-dijon-shallot-sauce
Preheat 350.
Place shredded potatoes in a colander and rinse several times until water runs clear. Transfer to shallow bowl and add lemon juice.
Heat nonstick saute pan over med-high heat with EVOO. Place 1/2 cup potato onto one side of each salmon filet, packed down. Sear salmon, potato-side down, until potatoes turn golden brown. Transfer saute pan to oven and bake at 350 for 10-12 mins until salmon flakes easily.
Meanwhile, saute shallots in a saucepan in butter over med-low heat until translucent, about 1 minute. Add flour and mix with wooden spoon to form a roux, 1-2 mins. Slowly whisk in milk until it boils and thickens. Add wine. Reduce heat to low & simmer 5 mins. Remove from heat and add dijon.
Serve fish on top of sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 50 | ||
Calories from Fat: 19 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 1343.6mg | 46 % | |
Potassium 142.5mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.9g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 50
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