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.

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 543
  • Calories from fat: 48%
  • Protein: 34g
  • Fat: 29g
  • Saturated fat: 8.5g
  • Carbohydrate: 37g
  • Fiber: 3.7g
  • Sodium: 176mg
  • Cholesterol: 101mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Salmon and Potato Napoleons Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy