Potato-Crusted Salmon with Dijon Shallot Sauce

In a medium saucepan, sauté shallots in butter over medium-low heat until translucent, about 1 minute. Add flour and mix to form a roux. Cook 1 to 2 minutes, stirring constantly, or until mixture turns light brown.

Slowly pour in milk and whisk with a wire whip until mixture comes to a boil and thickens. Add bay leaf and wine. Reduce heat to low and simmer 5 minutes. Remove from heat and add mustard.

Place shredded potatoes in colander and rinse several times in cold water until water is clear and starch is removed. Transfer to a large bowl and add lemon juice.

Preheat oven to 350F. Lightly coat an ovenproof sauté pan with canola oil.

Pack ½ cup potato on each salmon fillet and sear, potato-side-down, in sauté pan until golden brown. Transfer to oven and bake for 8 to 10 minutes, or until salmon flakes easily.

Serve 1 fillet with 1 tablespoon of sauce.