Seared Wild Salmon With New Potatoes And Dijon Broth Recipe

Name: Seared Wild Salmon With New Potatoes And Dijon Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds baby potatoes or new red potatoes, unpeeled; 2 tablespoons butter; 2 tablespoons canola oil; 4 6- to 8-ounce skinless wild salmon fillets; 2 cups dry white wine; 2 large shallots, thinly sliced; 2 tablespoons apple cider vinegar; 1 1/2 cups low-salt chicken broth; 2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish; 1 tablespoon Dijon mustard; 2 tablespoons olive oil; 1 1/2 pounds baby spinach leaves

Servings: persons

1 1/2 pounds baby potatoes or new red potatoes, unpeeled
2 tablespoons butter
2 tablespoons canola oil
4 6- to 8-ounce skinless wild salmon fillets
2 cups dry white wine
2 large shallots, thinly sliced
2 tablespoons apple cider vinegar
1 1/2 cups low-salt chicken broth
2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 1/2 pounds baby spinach leaves

1
Preheat oven to 400u00b0F. Place potatoes in large saucepan and cover with cold water by 1 inch. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain; cool. Cut potatoes in half.
2
Melt butter with canola oil in heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon in skillet, flat side up. Cook until brown, about 4 minutes. Turn salmon over and cook 2 minutes. Carefully arrange salmon, flat side down, in large baking dish. Scatter potatoes around salmon.
3
Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 20 minutes.
4
About 5 minutes before fish is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.
5
Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds baby potatoes or new red potatoes, unpeeled, 2 tablespoons butter, 2 tablespoons canola oil, 4 6- to 8-ounce skinless wild salmon fillets, and more.

Yes, Seared Wild Salmon With New Potatoes And Dijon Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Wild Salmon With New Potatoes And Dijon Broth

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