- 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
- Crisp potato galettes
- About 6 tablespoons sour cream
- 1 tablespoon chopped chives
- 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
How to Make It
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.
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.
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.
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.