Salmon Fillets Buried In Potatoes

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Tender salmon steamed under a crust of shredded potatoes with a rich shallot-wine butter sauce.
Salmon Fillets Buried in Potatoes recipe image
Salmon Fillets Buried in Potatoes recipe image
Print Recipe

Salmon Fillets Buried In Potatoes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 364.0

Description

This elegant yet rustic dish features skinless salmon fillets gently steamed within a protective nest of shredded russet potatoes and scallions. The foil packets trap steam and aroma, ensuring the fish remains moist and flavorful while the potatoes cook into a fluffy, savory mash. Meanwhile, a sophisticated pan sauce is prepared by reducing dry white wine with finely minced shallots and finishing with cold butter for a glossy, rich texture. This meal strikes the perfect balance between simple weeknight cooking and impressive dinner-party presentation. It is ideal for those who appreciate clean flavors and tender textures, offering a satisfying main course that feels indulgent without being overly complicated.

Ingredients

Directions

  1. Preheat the oven to 450&# 194;°F (230ðC).
  2. Peel and shred the russet potatoes. Mix the shredded potatoes with lemon juice and sliced scallions.
  3. Tear four pieces of aluminum foil, each about 9 by 12 inches. Generously butter the center of each foil sheet.
  4. Using half of the potato mixture, create a bed on the buttered foil. Place one salmon fillet on top of the potato bed.
  5. Sprinkle the salmon with salt and pepper. Cover the salmon with the remaining potato mixture, pressing down gently to encase the fish completely.
  6. Fold the foil tightly around the potato nests to create sealed packets. Place the packets in the oven and bake for 15 minutes.
  7. While the salmon bakes, combine minced shallots, dry white wine, and vinegar in a small saucepan.
  8. Place the saucepan over medium heat and simmer until most of the liquid has evaporated.
  9. Remove the saucepan from heat. Beat in the remaining butter until smooth. Season with salt and white pepper to taste. Keep warm.
  10. Set the oven to broil. Carefully unwrap the foil packets and transfer the salmon fillets (with their potato crust) to a broiler-safe pan or baking sheet.
  11. Broil the salmon for about 2 minutes per side, or until the potatoes are golden brown and the salmon is cooked through.
  12. Arrange the salmon on a serving platter. Serve immediately with the shallot-wine butter sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 364.0kcal
% Daily Value *
Total Fat 22.8g36%
Saturated Fat 5.4g27%
Cholesterol 96.2mg33%
Sodium 103.2mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list was incomplete. This recipe assumes standard quantities for a family-style meal: approximately 4 salmon fillets (6 oz each), 2 lbs russet potatoes, 6 large scallions, 12 tbsp butter (divided), 1/2 cup dry white wine, 1/2 cup vinegar (white or wine vinegar), 1/2 cup minced shallots, 1 tbsp lemon juice, salt, and white pepper.

Ensure the foil packets are sealed tightly to steam the potatoes and salmon properly. If the packets leak, the potatoes may dry out.

Watch the salmon closely under the broiler to prevent burning, as cooking times vary by appliance.

For a variation, add fresh herbs like dill or parsley to the potato mixture for extra freshness.

Keywords: salmon, potatoes, shredded, foil, baked, broiled, shallot, butter, wine, scallions, lemon, seafood, dinner, easy, healthy, protein, vegetarian-side, family-friendly, quick-meal
Recipe Card powered by WP Delicious