Seared Wild Salmon With New Potatoes And Dijon Broth

Seared Wild Salmon With New Potatoes And Dijon Broth
Seared Wild Salmon With New Potatoes And Dijon Broth might be just the main course you are searching for. One portion of this dish contains roughly 45g of protein, 32g of fat, and a total of 722 calories. This recipe serves 4. It is a good option if you're following a gluten free diet. Head to the store and pick up shallots, dijon mustard, butter, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 400F.
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2
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.
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PotatoPotato
WaterWater
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3
Drain; cool.
4
Cut potatoes in half.Melt butter with canola oil in heavy large skillet over high heat. Season salmon with salt and pepper.
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Salt And PepperSalt And Pepper
Canola OilCanola Oil
PotatoPotato
ButterButter
SalmonSalmon
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5
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.
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SalmonSalmon
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6
Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes.
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ShallotShallot
VinegarVinegar
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7
Add chicken broth, chopped tarragon, and mustard. Bring just to boil.
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TarragonTarragon
MustardMustard
8
Pour hot broth over salmon and potatoes in dish.
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SalmonSalmon
BrothBroth
9
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.
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PotatoPotato
SalmonSalmon
FishFish
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PotPot
10
Add half of spinach to pot and stir until wilted, about 3 minutes.
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SpinachSpinach
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11
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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Salmon FilletsSalmon Fillets
PotatoPotato
TarragonTarragon
SpinachSpinach
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Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau
DifficultyHard
Ready In45 m.
Servings4
Health Score100
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