Ingredients
For the Dijon shallot sauce
2 tablespoons shallots, minced
1/2 tablespoon butter
1 tablespoon all purpose flour
1/2 cup half and half
1/2 bay leaf
3 tablespoons white wine, plus more if sauce is too thick
1 tablespoon lemon juice
1 teaspoon Dijon mustard

For the salmon
3 medium potatoes, grated (Shred using a box grater or food processor.)
1 tablespoon lemon juice
4 (4-6 ounces each) salmon fillets
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions
1. Preheat oven to 350*F.  

2. In a medium saucepan, sauté the shallots in butter over medium-low heat until translucent, about 1-2 minutes.  Add the flour and stir to form a roux.  Cook 1-2 minutes, stirring constantly, until the mixture turns a light brown.  Slowly pour in the half and half and whisk until the mixture comes to a boil and thickens.  

3. Add bay leaf and wine, reduce heat to low and simmer for 5 minutes, stirring frequently.  Remove from heat and add the mustard and lemon juice.  Set aside.  

4. Lightly coat a large ovenproof skillet with oil and heat over medium-high heat.  Place the potatoes in a colander and rinse several times in cold water until the water runs clear.  Pat dry with paper towels.  Transfer to a large bowl and add lemon juice, salt, and pepper.  

5. Pack 1/2 cup of potatoes on each salmon fillet and sear, potato-side down, in skillet until golden brown.  Transfer the pan to the oven and bake for 10-20 minutes until the salmon flakes easily.  

6. Serve with sauce.  If the sauce has thickened, stir in some extra wine before serving.  



Comments
I ran across this recipe on the blog Savory Simple and knew that I needed to make it the next time Art was out of town.  Lance and I were both very pleased with the dish, although I wish that I had used a nonstick skillet instead of a skillet that wasn’t quite so nonstick.  My potatoes stuck a tidge and things would have looked much prettier if that hadn’t been the case.  

Shown here with Sautéed Green Beans.