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Ingredients:
4 skinless Alaska Salmon Fillets
Kosher Salt and Pepper
2 lbs Russet Potatoes
12 Tbsp Butter
1 Tbsp Lemon Juice
1/2 cup Shallots
6 large Scallions, sliced
1/2 cup dry White Wine
Directions
Heavily butter 4 pieces of 9
by 12 inch aluminum foil. Then sprinkle with salt and pepper. Preheat oven to 450 degrees. Shred potatoes and mix with lemon juice and scallions. Make a bed using half
the potatoes 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 for fifteen 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 beat in remaining butter. 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 separately. Serves 4.
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