Best 3 Seared Wild Salmon With New Potatoes And Dijon Broth Recipes

Indulge in a culinary masterpiece with our seared wild salmon, a symphony of flavors that dances on your palate. This delectable dish is the epitome of elegance, featuring perfectly seared salmon fillets with crispy skin and a tender, flaky interior. Accompanied by a medley of baby new potatoes and a rich, creamy Dijon broth, this dish promises an unforgettable dining experience. The subtle tang of the Dijon mustard elevates the natural flavors of the salmon and potatoes, creating a harmonious balance that will tantalize your taste buds.

Not only will you find the tantalizing seared wild salmon recipe, but this article also offers a collection of culinary gems that will elevate your cooking repertoire. Discover the secrets to crafting a rich and flavorful Dijon broth, ensuring that every spoonful bursts with savory goodness. Learn the art of selecting and preparing baby new potatoes, ensuring they retain their delicate texture and vibrant color. And for those seeking a delightful accompaniment, the article provides a recipe for a refreshing cucumber and avocado salad, adding a touch of crispness and vibrancy to the meal.

With its detailed instructions, helpful tips, and vibrant photography, this article is your ultimate guide to creating a stunning and satisfying meal. So embark on this culinary journey, and prepare to relish the exquisite flavors of seared wild salmon, baby new potatoes, Dijon broth, and more.

Let's cook with our recipes!

SEARED WILD SALMON WITH NEW POTATOES AND DIJON BROTH

SEARED WILD SALMON WITH NEW POTATOES AND DIJON BROTH image

Categories Fish

Yield 4 people

Number Of Ingredients 12

Ingredients

1 1/2 pounds red baby potatoes or new red potatoes, unpeeled. I found this was too much potato.
2 Tablespoons butter
2 Tablespoons canola oil.
4 6-8 ounce skinless 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, divided

Steps:

Preheat oven to 400 degrees. Place potatoes in a 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 10 - 12 minutes. Drain; cool. Cut potatoes in half. Melt butter with canola oil in a heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon, flat side up, in skillet. 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 taragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potoatoes are cooked through, about 15 - 20 minutes. About 5 minutes before salmon is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot; stir until wilted, about 3 mintues. Add remaining spinach and toss just until wilted. Divide spinach amoung 4 shallow bowls. Top with potatoes, onions and salmon fillets. Garnish with tarragon sprigs and serve.

SEARED SALMON ON POTATO CAKE, WILTED SPINACH W/ DIJON SAUCE

Seared Salmon on Potato Cake, Wilted Spinach W/ Dijon Sauce image

Simple one skillet meal but beautiful and tasty. The Zaar powers that be made me include the ingredients for the potato pancake recipe I used. Please refer to the chef's recipe for directions or use your own potato cake recipe. Keep in mind the nutritional info will be incorrect for this reason, i.e. only used half the ingredients for the potato cakes.

Provided by Vicki in CT

Categories One Dish Meal

Time 24m

Yield 2 serving(s)

Number Of Ingredients 23

Ingredients

12 ounces salmon fillets
1 -2 teaspoon blackening seasoning, mix (I use Paul Prudhomme)
olive oil
4 cups coarsley grated potatoes
2 eggs, beaten
1/4 cup self raising flour
1/4 cup sour cream
6 teaspoons grainy mustard
1 tablespoon chopped fresh chives
salt
fresh ground pepper
2 tablespoons olive oil
1/3 cup fat free sour cream
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1 dash Tabasco sauce
3 -4 cups fresh Baby Spinach
olive oil
salt
1 dash red wine vinegar

Steps:

Combine sauce ingredients, whisk and set aside.
Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm.
Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 1-2 minutes per side. Remove and keep warm.
Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.
To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

Nutrition Facts : Calories 870.8, Fat 38.1, SaturatedFat 9.3, Cholesterol 286, Sodium 645, Carbohydrate 79, Fiber 8.7, Sugar 8.5, Protein 53.3

MARINATED WILD SALMON

Marinated Wild Salmon image

A delicious, healthy lemon-garlic marinade for salmon with cilantro and red chili flakes. Marinate at least 6 hours. Broil in the oven or grill 7 to 8 minutes per side.

Provided by jade

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
¼ cup olive oil
¼ cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons white sugar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Steps:

Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
Preheat oven to 450 degrees F (230 degrees C).
Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 12.3 g, Cholesterol 67.8 mg, Fat 26.2 g, Fiber 0.5 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 73.9 mg, Sugar 9 g

Tips:

Choose high quality, fresh salmon. Wild salmon is typically considered to be the best option, as it has a richer flavor and firmer texture than farmed salmon.
Cook the salmon over high heat to sear it and create a crispy crust. This will help to lock in the moisture and flavor of the fish.
Use a flavorful broth to deglaze the pan after cooking the salmon. This will add extra flavor to the sauce.
Serve the salmon with roasted new potatoes and a salad for a complete meal.

Conclusion:

This recipe for seared wild salmon with new potatoes and Dijon broth is a delicious and easy-to-make dish that is perfect for a weeknight meal. The salmon is cooked to perfection and the sauce is rich and flavorful. The new potatoes are a great addition and the salad adds a refreshing touch. Overall, this recipe is a great way to enjoy the flavors of fresh salmon. It is a healthy and delicious dish that is sure to please everyone at the table.