Potato-Crusted Salmon with Dijon Shallot Sauce

Good with roasted patty-pan squash.

FOR THE DIJON SHALLOT SAUCE:
2 tablespoons minced shallots
1 teaspoon butter
1 tablespoon all-purpose flour
1/2 cup 2% milk
1/2 bay leaf
2 tablespoons white wine
1/2 teaspoon Dijon mustard

FOR THE SALMON:
3 medium potatoes, washed, peeled and grated, about 1 pound
1 tablespoon fresh lemon juice
4 4-ounce salmon fillets

In a medium saucepan, saute 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.

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.

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.

Preheat oven to 350. Lightly coat an overproof saute pan with canola oil

Pack 1/2 cup potato on each salmon fillet and sear, potato-side-down, in saute pan until golden brown. Transfer to oven and bake for 8 to 10 minutes, or until salmon flakes easily.

Serve 1 salmon fillet with 1 tablespoon of sauce.

Makes 4 servings (320 calories per serving, 23 gm carbohydrate, 10 gm fat, trace fiber)