Seared Wild Salmon with New Potatoes and Dijon Broth

Seared Wild Salmon with New Potatoes and Dijon Broth
Photo by Tina Rupp

Ingredients

  • sprigs
  • 1 ½ pounds baby potatoes or new red potatoes
  • 2 cups dry white wine
  • 2 tablespoons canola oil
  • 1 ½ pounds baby spinach leaves
  • 1 ½ cups chicken stock or low-sodium chicken broth
  • 2 tablespoons cider vinegar
  • + 6 more ingredients
    • 1 tablespoon Dijon mustard
    • 2 tablespoons butter
    • 2 large shallots
    • 4 6- to 8-ounce skinless wild salmon fillets
    • 2 tablespoons olive oil
    • 2 tablespoons fresh tarragon 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. Seas...

View full recipe at Epicurious

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