Best 2 Seared Wild Salmon With New Potatoes And Dijon Broth Recipes

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Craving a delightful meal that tantalizes your taste buds? Look no further than our curated recipe for seared wild salmon with new potatoes and dijon broth. This culinary masterpiece combines the succulent flavors of wild salmon, earthy new potatoes, and a rich, aromatic dijon broth, resulting in a symphony of flavors that will leave you craving for more.

Here are our top 2 tried and tested recipes!

SEARED WILD SALMON WITH NEW POTATOES AND DIJON BROTH



Seared Wild Salmon with New Potatoes and Dijon Broth image

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

1 1/2 pounds baby potatoes or new red potatoes, unpeeled
2 tablespoons butter
2 tablespoons canola oil
4 6- to 8-ounce skinless wild salmon fillets
2 cups dry white wine
2 large shallots, thinly sliced
2 tablespoons apple cider vinegar
1 1/2 cups low-salt chicken broth
2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 1/2 pounds baby spinach leaves

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



Seared Salmon on Potato Cake, Wilted Spinach W/ Dijon Sauce image

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

12 ounces salmon fillets
1 -2 teaspoon blackening seasoning, mix (I use Paul Prudhomme)
olive oil
4 cups coarsley grated potatoes
2 eggs, beaten
1/4 cup self raising flour
1/4 cup sour cream
6 teaspoons grainy mustard
1 tablespoon chopped fresh chives
salt
fresh ground pepper
2 tablespoons olive oil
1/3 cup fat free sour cream
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1 dash Tabasco sauce
3 -4 cups fresh Baby Spinach
olive oil
salt
1 dash red wine vinegar

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

Tips:

  • Select the freshest salmon you can find. Wild salmon is typically preferred for its superior flavor and texture.
  • Sear the salmon skin-side down first. This will create a crispy skin and help to keep the fish moist.
  • Don't overcook the salmon. Salmon is best when it is cooked to medium-rare or medium.
  • Use a flavorful broth for the new potatoes. This will help to infuse the potatoes with flavor.
  • Serve the salmon with a variety of sides, such as roasted vegetables, grilled asparagus, or a simple salad.

Conclusion:

This seared wild salmon with new potatoes and Dijon broth is a delicious and healthy meal that is perfect for a weeknight dinner. The salmon is cooked to perfection and the new potatoes are flavorful and tender. The Dijon broth is a nice addition that adds a touch of sophistication to the dish. Overall, this is a well-rounded and satisfying meal that is sure to please everyone at the table.

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