SEARED WILD SALMON WITH NEW POTATOES AND DIJON BROTH
Provided by Tina Miller
Categories Mustard Potato Roast Sauté Quick & Easy High Fiber Vinegar Salmon Spinach White Wine Spring Healthy Tarragon Potluck Shallot Bon Appétit
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. 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.
- 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.
- 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.
- 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.
- Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve.
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Keotshepile Matabane
[email protected]This dish was a disappointment. The salmon was dry and overcooked, the potatoes were undercooked, and the Dijon broth was bland. I would not recommend this recipe.
Michael Hayes
[email protected]So easy to make and so tasty! The salmon was flaky and moist, and the potatoes were perfectly tender. The Dijon broth was the perfect finishing touch.
SR Sakib
[email protected]This recipe is amazing! The salmon was cooked perfectly, the potatoes were tender and flavorful, and the Dijon broth was to die for. I will definitely be making this again.
QuR BaN
[email protected]The salmon was a bit overcooked, but the potatoes and broth were delicious.
Seyram Godonu
[email protected]I made this dish last night and it was a big hit with my family! The salmon was cooked perfectly and the potatoes were tender and flavorful. The Dijon broth was a perfect complement to the salmon and potatoes. I will definitely be making this again!
Asif Chudari
[email protected]Amazing!!
TwistedOX
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good. The salmon was cooked perfectly and the potatoes were tender and flavorful. The Dijon broth was a bit too strong for my liking, but I think that's just a personal preference.
OfficialTaylorWynn
[email protected]The potatoes were undercooked.
Lexee LaForge
[email protected]This dish was a bit bland for my taste, but I think that's just a personal preference. The salmon was cooked well and the potatoes were tender. The Dijon broth was a nice touch, but I think it could have used a bit more seasoning.
Somto Melkam
[email protected]Not a fan of the Dijon broth, but the salmon and potatoes were good.
Jacqueline Parsons
[email protected]This recipe is a keeper! The salmon was moist and flaky, and the potatoes were perfectly tender. The Dijon broth added a delicious savory flavor. I will definitely be making this again.
shareef khan
[email protected]Easy to follow recipe. The salmon was cooked evenly and the potatoes were soft and fluffy. The Dijon broth added a nice touch of flavor.
Cabduqaadir mohamed
[email protected]I followed the recipe exactly and it turned out great! The salmon was cooked perfectly and the broth was flavorful and creamy. I served it over rice and it was a hit with my family.
Vicky Barpaga
[email protected]The salmon was a bit dry, but the potatoes and broth were delicious.
Sherry Mwas
[email protected]This dish was an absolute delight! The salmon was cooked to perfection - flakey, moist, and with a crispy skin. The potatoes were perfectly tender and flavorful. And the Dijon broth was a perfect complement, adding a tangy richness to the dish. I wil