Salmon Filets Buried In Potatoes1
By Just A Pinch KitchenCrew
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- skinless salmon filets, 7 ounces each
- kosher salt
- 2 lb
- russet potatoes
- 1/2 c
- 6 large
- scallions, sliced
- 1/2 c
- dry white wine
1Heavily butter 4 pieces of 4x12\" aluminum foil.
2Then sprinkle with salt and papper.
3Preheat oven to 450 degrees.
4Shred potatoes and mix with lemon juice and scallions.
5Make a bed using half the potatoes on each piece of aluminum foil.
6Place a salmon filet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes.
7Press down on the potatoes, then enclose tightly in foil.
8Place in oven for fifteen minutes.
9Meanwhile, combine shallots, wine and vinegar in saucepan.
10Place over medium heat and cook until most of the liquid is evaporated.
11Remove from heat and beat in remaining butter.
12Add salt and white pepper to taste and set aside in a warm place.
13When it\'s time to put dinner on the table, heat the broiler, unwrap the salmon and place close to the heat.
14Brown well, about two minutes per side.
15Arrange the salmon on a platter and serve the sauce separately.