SEARED WILD SALMON WITH NEW POTATOES AND DIJON BROTH
Provided by Tina Miller
Categories Mustard Potato Roast Sauté Quick & Easy High Fiber Vinegar Salmon Spinach White Wine Spring Healthy Tarragon Potluck Shallot Bon Appétit
Number Of Ingredients 12
Steps:
- 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. Season salmon with salt and pepper. 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.
- Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. 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. Add half of spinach to pot and stir until wilted, about 3 minutes. 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.
SEARED SALMON ON POTATO CAKE, WILTED SPINACH W/ DIJON SAUCE
Simple one skillet meal but beautiful and tasty. The Zaar powers that be made me include the ingredients for the potato pancake recipe I used. Please refer to the chef's recipe for directions or use your own potato cake recipe. Keep in mind the nutritional info will be incorrect for this reason, i.e. only used half the ingredients for the potato cakes.
Provided by Vicki in CT
Categories One Dish Meal
Time 24m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Combine sauce ingredients, whisk and set aside.
- Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm.
- Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 1-2 minutes per side. Remove and keep warm.
- Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.
- To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.
Nutrition Facts : Calories 870.8, Fat 38.1, SaturatedFat 9.3, Cholesterol 286, Sodium 645, Carbohydrate 79, Fiber 8.7, Sugar 8.5, Protein 53.3
WILD SALMON WITH ROSEMARY SWEET POTATOES AND LEMON ASPARAGUS
Make and share this Wild Salmon With Rosemary Sweet Potatoes and Lemon Asparagus recipe from Food.com.
Provided by HoosierBuckeye
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan.
- Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick.Put sweet potatoes and onions on the baking sheet in a single layer.Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
- Meanwhile, mix the garlic,mustard, lemon juice, and rosemary to make a paste and set aside.
- Remove the sweet potatoes and onions from oven (keep in the baking pan). Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
- Return the pan to oven and roast for 12 minutes. Salmon is done when the flesh flakes with gentle pressure.
SEARED WILD SALMON WITH NEW POTATOES AND DIJON BROTH
Steps:
- Preheat oven to 400 degrees. Place potatoes in a 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 10 - 12 minutes. Drain; cool. Cut potatoes in half. Melt butter with canola oil in a heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon, flat side up, in skillet. 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. Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped taragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potoatoes are cooked through, about 15 - 20 minutes. About 5 minutes before salmon is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot; stir until wilted, about 3 mintues. Add remaining spinach and toss just until wilted. Divide spinach amoung 4 shallow bowls. Top with potatoes, onions and salmon fillets. Garnish with tarragon sprigs and serve.
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