Seared Wild Salmon with Red Potatoes and Dijon
4
15 min
60 min
What You'll Need
- 1 ½ cups Imagine® Chicken or Vegetable Broth
- 4 (6 oz.) fillet of salmon with the skin removed
- 1 ½ lb. baby red bliss potatoes halved
- 2 tbsp. unsalted butter
- 2 tbsp. Spectrum® Canola Oil
- 2 cups dry white wine
- 2 green onions, thinly shredded
- 2 tbsp. Spectrum® Apple Cider Vinegar
- 2 tbsp. tarragon leaves, chopped, plus a sprig for garnish
- 1 tbsp. Westbrae® Dijon Mustard
- 2 tbsp. Spectrum® Extra Virgin Olive Oil
- 4 cups baby spinach leaves
How to Make
- Preheat oven at 400°F. Toss potatoes in a large saucepan, cover with cold water and a pinch of salt. Bring to a boil then lower to a medium high heat and boil for 10 minutes. Drain and cool, toss potatoes with 1 tablespoon of the canola oil in a large baking dish and place on middle rack in oven.
- Melt the butter and remaining canola oil in a heavy skillet over a high heat. Season salmon with salt and pepper and place flat side up in skillet and cook for 4 minutes, turn salmon over and cook a further 2 minutes, set aside.
- Combine wine, shallots and vinegar in a medium size heavy sauce pan. Boil until the liquid has reduced by half, about 7 minutes. Add broth, chopped tarragon and mustard, bring to a boil.
- Remove baking dish from oven and remove potatoes; carefully place salmon fillets in baking dish and scatter the potatoes around the salmon.
- Place baking dish back into oven, cover with broth and cook for a further 15 minutes until salmon and potatoes are cooked through.
- About 5 minutes before salmon is done, heat the olive oil in a large skillet, stir in half the spinach and cook only until wilted, remove and stir in remaining spinach. Divide the spinach between four shallow bowls.
- Carefully top with Salmon fillets and divide potatoes and broth between bowls.
- Garnish with tarragon sprigs and serve immediately.