Title: Salmon buried in potatoes
 Categories: Fish, Main dish
      Yield: 4 Servings
 
      4    7-oz skinless salmon fillets
      2 lb Russet potatoes
      1 tb Lemon juice
      6 lg Scallions
           - thinly sliced into rounds
           Kosher salt
           White pepper
     12 tb Butter
    1/2 c  Shallots
    1/2 c  Dry white wine
    1/2 c  White wine vinegar
 
  PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum
  foil, then sprinkle with salt and white pepper. Shred the potatoes
  and mix with lemon juice and scallions. Make a bed using half the
  potatoes on each piece of aluminum foil. Place a salmon fillet on the
  potato bed, sprinkle with salt and pepper and cover with remaining
  potatoes. Press down on the potatoes, then enclose tightly in foil.
  Place in oven for 15 minutes. Meanwhile, combine shallots, wine and
  vinegar in a saucepan. Place over medium heat and cook until most of
  the liquid is evaporated. Remove from the heat and beat in remaining
  butter. Add salt and white pepper to taste and set briefly aside in a
  warm place. When it's time to put dinner on the table, heat the
  broiler. Unwrap the salmon, and place it close to the heat. Brown
  well, about 2 minutes per side. Arrange the salmon on a platter and
  serve the sauce separately.