Salmon and Potato Napoleons

Ingredients

• 1 tablespoon butter 
• 1 tablespoon chives chopped
• 0.5 cup cooking wine dry white
• 4 ounces green beans rinsed
• 2 teaspoons olive oil 
• 4 servings potato galettes crisp
• 4 oz roma tomato diced cored rinsed
• 4 servings salt and pepper 
• 6 tablespoons cup heavy whipping cream sour
• 14.5 oz vegetable broth canned
• 8 ounces zucchini rinsed ends trimmed
• 1.3 lb boned 

Equipment

• frying pan
• baking pan
• slotted spoon

Directions

1. Rinse salmon and cut across fillet into 1/2-inch-thick slices. Rub with olive oil.
2. Lay pieces slightly apart in a lightly oiled 10- by 15-inch baking pan and sprinkle with salt and pepper.
3. 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.
4. Add zucchini and beans; stir occasionally until barely tender when pierced, 1 to 2 minutes. With a slotted spoon, transfer vegetables to a plate.
5. Add wine to broth and boil over high heat until sauce is reduced to 1/2 cup, 8 to 10 minutes.
6. Add butter, cooked vegetables, and tomato and stir gently until hot, about 1 minute; keep warm.
7. 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.
8. 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.