Directions

1. Place the peeled potato in a small saucepan and cover with water. Bring to a boil and reduce the heat to a simmer. Cook until the potato is tender but not mushy or falling apart.

2. Remove the potato from the pan, reserving the starchy water. Reduce the water slightly to a loose paste, reserve. Cut the cooked potato into thin slices and place in the potato starch water.

3. Dry the salmon filets, and season with salt and pepper, brush the tops of each filet with the dijon mustard. 

4. Shingle the potato slices over each salmon filet to resemble fish scales. Brush the top of the potato scales with melted butter. Refrigerate until the butter is solidified.

5. In a cast iron or non-stick skillet add the remaining melted butter and heat over medium heat. When hot add the salmon potato side down. Cook on this side until the potatoes are crispy and golden brown and the salmon is cooked ¾ of the way through, about 5 minutes.

6. Using a metal fish spatula, gently slide under the salmon filets in the direction the potatoes are shingled, turn over. Cook an additional 30 seconds for medium-rare, 45 seconds-1 minute for medium, and up to 1 ½ minutes for well-done. Remove from the pan and reserve potato side up.

7. In the same pan over medium heat add the white wine, shallots, lemon juice, and vinegar, bring to a simmer and reduce until the liquid is reduced to about 1 Tbsp, about 5 minutes. Season with salt and white pepper. 

8. Add the heavy cream and bring to a simmer, reduce the heat to low and slowly whisk in the cold, cubed butter one cube at a time. Adding subsequent cubes of butter just as the last one has melted and emulsified into the sauce. Strain the sauce through a mesh strainer and stir in the minced chives. Serve with the potato crusted salmon.

9. While the wine is reducing in a separate sauté pan over medium heat, melt the butter and add in the diced shallots. Sauté until soft and translucent, 2-3 minutes. Add the frenched green beans to the pan, season with salt and pepper and saute for 2-3 minutes, just until tender with a little bite left, al dente. Serve with the salmon.

10. Enjoy!