Potato Encrusted Salmon in Foil

Makes 4 servings

Ingredients:

12 tablespoons butter, divided
2 pounds russet potatoes
1 tablespoon lemon juice
6 large scallions sliced
4 skinless salmon fillets, 7 ounces each
kosher salt and pepper to taste
1/2 cup shallots
1/2 cup dry white wine
2 tablespoons white wine vinegar

Preparation:

Preheat oven to 450 degrees F. Using 2 tablespoons butter, heavily
butter 4 pieces of 9 x 12 inch aluminum foil.

Shred potatoes and mix with lemon juice and scallions. Make a bed
using half the potato mixture on each piece of aluminum foil. Place a
salmon fillet on the potato bed, sprinkle with salt and pepper and
cover with remaining potatoes. Press down on the potatoes, then
enclose tightly in foil. Place in oven and bake for 15 minutes.

Meanwhile, combine shallots, wine and vinegar in saucepan. Place over
medium heat and cook until most of the liquid is evaporated. Remove
from heat and strain. Return to very low heat and beat in remaining
butter 1 tablespoon at a time, whisking constantly. Add salt and white
pepper to taste and set aside in a warm place.

When it's time to put dinner on the table, heat the broiler. Unwrap
the salmon, and place close to the heat. Brown well, about 2 minutes
per side. Arrange the salmon on a platter and serve the sauce on the
side.






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