Salmon and Potato Napoleons

Notes: If you have only one oven, reheat galettes while making vegetable sauce, then keep warm on lowest rack while broiling salmon.
Makes 4 servings


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1 piece boned, skinned salmon fillet (1 1/4 to 1 1/2 lb.)
2 teaspoons olive oil
Salt and pepper
8 ounces zucchini, rinsed and ends trimmed
1 can (14 1/2 oz.) vegetable broth
4 ounces green beans, rinsed, and ends and strings removed
1/2 cup dry white wine
1 tablespoon butter
1 Roma tomato (4 oz.), rinsed, cored, and diced
About 6 tablespoons sour cream
1 tablespoon chopped chives


1. Rinse salmon and cut across fillet into 1/2-inch-thick slices. Rub with olive oil. Lay pieces slightly apart in a lightly oiled 10- by 15-inch baking pan and sprinkle with salt and pepper.

2. Cut zucchini into sticks 1/2 inch thick and 3 inches long. In a 10- to 12-inch frying pan over high heat, bring broth to a boil. Add zucchini and beans; stir occasionally until barely tender when pierced, 1 to 2 minutes. With a slotted spoon, transfer vegetables to a plate. Add wine to broth and boil over high heat until sauce is reduced to 1/2 cup, 8 to 10 minutes. Add butter, cooked vegetables, and tomato and stir gently until hot, about 1 minute; keep warm.

3. Meanwhile, broil salmon about 3 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes.

4. Working quickly, lay a hot galette piece on each of four warmed dinner plates. Arrange half the salmon equally on galettes; lay another galette piece on each. Top each equally with remaining salmon, then remaining galette piece and any fragments. Spoon vegetables and sauce around napoleons. Top each with a dollop of sour cream and sprinkle with chives.

Created date

May 2004

Nutritional Information

Calories 543
Caloriesfromfat 48 %
Protein 34 g
Fat 29 g
Satfat 8.5 g
Carbohydrate 37 g
Fiber 3.7 g
Sodium 176 mg
Cholesterol 101 mg