Thursday, May 10, 2012

Seared Salmon and Potatoes in Dijon Stock

There is almost no better-tasting fish than freshly caught wild salmon, and there are just about as many ways to prepare it as there are those that catch this delicious fish. This recipe, however, is a great way to bring out the full flavor of the fish, and it’s relatively easy to prepare.

Seared Salmon and Potatoes in Dijon Stock

4 Salmon fillets, skinless, 6-8 oz. each
1 ½ lbs. baby or new red potatoes, with skins
2 T. Butter
2 T. Canola oil
2 T. Olive oil
2 T. Apple cider vinegar
2 c. White wine, dry
1 ½ c. Chicken broth
1 T. Mustard, dijon
2 Shallots, sliced thin
1 ½ lbs. Baby spinach leaves
2 T. fresh tarragon leaves, chopped
Salt and Pepper, to taste

Preheat your oven to 400°F. First, you’ll want to prepare the potatoes. Wash the potatoes and place them in a large pot, then cover with cold water. The water level should be about an inch above the top of the potatoes. Bring the potatoes to a boil on high heat and then reduce the heat to medium-high. Let the potatoes cook for about 12 more minutes, until they are just about done, but not quite. Drain them and let them cool, then slice them in half and set aside.

Next, melt your butter with the canola oil in a heavy skillet, preferably cast iron. Sprinkle the salmon fillets on both sides with salt and pepper and then place them flat side up into the skillet. Cook this side until brown, approximately 4 minutes, then flip the fillets and brown the other side for about 2 minutes. Carefully remove the salmon fillets from the skillet and place them flat side down into a large baking dish. Arrange the potato halves around the filets.

Take a large saucepan and combine the chopped shallots, wine, and vinegar. Bring this to a boil then reduce the heat to medium high and allow it to reduce until there is approximately 1 cup of sauce remaining. At this point add the mustard, tarragon, and chicken broth to the pan and increase the heat until the sauce just begins to boil again. Remove the sauce from the heat immediately and pour it over the salmon and potatoes.

Place the salmon in the oven and allow it to bake for around 20 minutes, until the salmon is just cooked through. 5 minutes before the salmon will be done, take another large heavy pot and heat the olive oil. Add half of your spinach to the pot and stir gently until the leaves are just wilted, approximately 3 minutes. At this point add the rest of the spinach and toss it until it too is just to the wilting point. Remove immediately from the heat to prevent over-wilting.

Serve the salmon on top of the wilted spinach, or separately, whichever you prefer. Some extra tarragon sprigs can be used for garnish if you like, and don’t forget to top the salmon fillets with the wonderful sauce that it was baked in.