Seared Wild Salmon with New Potatoes and Dijon Broth

Ingredients

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

View full recipe at Epicurious