Salmon in Potatoes Buerre Blanc

Salmon-Potato served with a White Wine Sauce

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fillet	Main, Savoury	Bake, Other, Pan	30 mins to 1 hour

Ingredients:

SeaBear's Wild Salmon Dinner Fillets
1, 28-32oz package frozen shredded hash brown potatoes
1-2 Tbsp Dill weed
4, 12"x12" squares of aluminum foil
1/2 stick salt "I Can't Believe It's Not Butter" margarine
1/2 cup white wine, such as Columbia Crest Chardonnay
1/4 cup white wine vinegar
1/2 cup minced shallots or green onions
1 Lemon, juiced
White pepper to taste

Method:

Allow the potatoes to thaw at least 1/2 hour before proceeding. Lightly butter the foil squares, then center 1/8 of the potatoes, and press into a "bed". Place salmon fillets on the beds, and dust with dill. Cover fillets with the remaining potatoes, and press to enclose the fillets in a potato "shell". Bring up the foil to enclose the salmon-potato, and seal. Bake 20 minutes at 450F.

Meanwhile, simmer wine, vinegar, lemon juice and shallots until most of the liquid has evaporated. Then whisk in remaining butter. Add pepper to taste.

Open foil packets and broil 5-6 minutes to brown potato shells. Remove salmon packets from foil, plate, and top with sauce.