Ingredients

  • 7 ounces salmon filets
  • 2 tablespoons canola oil
  • 3 russet potatoes (large)
  • salt
  • pepper
  • 2 eggs
  • 1/2 cup milk
  • flour
  • gluten
  • 1 cup tomato (chopped)
  • 1 teaspoon fresh dill (chopped)
  • 8 chanterelle mushrooms (ripped in half)
  • 1/2 cup green beans (baby)
  • 1/2 cup wax beans (baby)
  • 1/2 cup white beans (fully cooked)
  • 1/4 cup stock (salmon)
  • 1/4 cup dry white wine
  • salt
  • pepper
  • 2 teaspoons butter
  • 1 teaspoon shallots (chopped)

Directions

  1. For the Salmon: Method: Add the canola oil to a skillet and preheat over medium heat. Make sure the oil is hot, but does not smoke.
  2. Whisk together the eggs and the milk. Season the steelhead filets with the salt and pepper and dust with the flour, dip in the egg mixture and pack the top with the potato and chive.
  3. Place the salmon potato side down in the oil.
  4. Cook until the potatoes are golden brown without disturbing the salmon (about 3 1/2 minutes).
  5. Flip and cook for one more minute or until the fish is just barely cooked through.
  6. For the Ragout: Method: In a sauté pan, heat the butter and blanch the shallots.
  7. Add the tomatoes and cook for 2 minutes stirring often.
  8. Add the stock and white wine and cook until the tomatoes are soft (about ten minutes).
  9. Add the beans and simmer for about one minute. Season with dill, salt and pepper.
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NutritionView more

480Calories
Sodium22%DV530mg
Fat29%DV19g
Protein45%DV23g
Carbs17%DV52g
Fiber24%DV6g

PER SERVING *

Calories480Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat4.5g23%
Trans Fat
Cholesterol140mg47%
Sodium530mg22%
Potassium1360mg39%
Protein23g45%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate52g17%
Dietary Fiber6g24%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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