It's from Epicurious and can be found here. I sort of did my own thing. I made mashed potatoes instead of the way they did them. I put the salmon and sauce in a pan alone in the oven. Then instead of the spinach, I roasted some asparagus in the oven with EVOO and salt and pepper. Man, it all turned out great! The sauce on top of the mashed potatoes was great, too.
**Excuse the small problem I have with getting the directions to show when I copy and paste them from Epicurious. If they don't show up, just click on the link above and go from there. Sorry.**
Enjoy!
Seared Wild Salmon with New Potatoes and Dijon Broth
- 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
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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no pictures?
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