Salmon Dinner Fillets in Potatoes Buerre Blanc


  • Four SeaBear's Wild Salmon Dinner Fillets
  • One 28-32oz package frozen shredded hash brown potatoes
  • 1-2 Tbsp. Dill weed
  • 4, 12"x12" squares of aluminum foil
  • 1/2 stick salt "I Can't Believe It's Not Butter" margarine
  • 1/2 cup white wine, such as Columbia Crest Chardonnay
  • 1/4 cup white wine vinegar
  • 1/2 cup minced shallots or green onions
  • 1 Lemon, juiced
  • White pepper to taste


  1. Allow the potatoes to thaw at least 1/2 hour before proceeding.
  2. Lightly butter the foil squares, then center 1/8 of the potatoes, and press into a "bed".
  3. Place salmon fillets on the beds, and dust with dill.
  4. Cover fillets with the remaining potatoes, and press to enclose the fillets in a potato "shell".
  5. Bring up the foil to enclose the salmon-potato, and seal.
  6. Bake 20 minutes at 450F.
  7. Meanwhile, simmer wine, vinegar, lemon juice and shallots until most of the liquid has evaporated. Then whisk in remaining butter. Add pepper to taste.
  8. Open foil packets and broil 5-6 minutes to brown potato shells. Remove salmon packets from foil, plate, and top with sauce.

Recipe Submitted by K Hulme, AZ in SeaBear's online Smoked Salmon Recipe Contest

Serves 4.

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