Salmon And Potato Napoleons Recipe

Name: Salmon And Potato Napoleons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; About 6 tablespoons sour cream; 1 tablespoon chopped chives

Servings: persons

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.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Salmon And Potato Napoleons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Potato Napoleons

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