Seared Salmon With Potatoes And Dijon Recipe Video

In this week’s edition of “Cooking with Chef Hermann,” the Chef will be preparing seared wild salmon with potatoes and a dijon broth.

Summary

Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Servings2Cuisine
CourseTaste
MethodDish

Ingredients

 Red baby potatoes1 1⁄2 Pound (Unpeeled)
 Butter2 Tablespoon
 Canola oil2 Tablespoon
 Salmon fillets32 Ounce (Skinless)
 Dry white wine2 Cup (32 tbs)
 Shallots2 Large
 Low salt chicken broth1 1⁄2 Cup (24 tbs)
 Chopped tarragon leaves2 Tablespoon (For Garnish)
 Dijon mustard1 Tablespoon
 Olive oil2 Tablespoon
 Baby spinach leaves1 1⁄2 Pound (Divided)

Nutrition Facts

Serving size

Calories 1510 Calories from Fat 538

% Daily Value*

Total Fat 60 g92%

Saturated Fat 13.8 g68.8%

Trans Fat 0.1 g

Cholesterol 268.1 mg

Sodium 943.7 mg39.3%

Total Carbohydrates 87 g29%

Dietary Fiber 7.6 g30.3%

Sugars 10.2 g

Protein 113 g226.9%

Vitamin A 476.7% Vitamin C 188.2%

Calcium 58.4% Iron 115.1%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 400 degrees. 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 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 one 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 salmon is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot; stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.

Divide spinach among 4 shallow bowls. Top with salmon fillets. Divide potatoes and broth among bowls, garnish with tarragon sprigs and serve.

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Editors Review

Looking for a quick and simple salmon recipe? You can't get a better deal than this. Chef Hermann prepares seared wild salmon and enriches it with new potatoes and a zingy mustard broth. A delicious meal any day. Try preparing this once at home, and we bet, there will be no going back for you.

Comments

Anonymous

NigelH says :

For the web presentation: a real pity that the text so completely fails to match the method shown in the video. I used the written recipe, but also used some of the 'technique' from the video. Also a pity that the written details fail to specify the amount of vinegar required (so I guessed it) and finally, the print function doesn't work - at least, not for me. For the recipe itself: it worked out well and resulted in a dish that was well liked and appreciated. The method of cooking the spinach was new to me and also proved to give an interestingly different result and flavour! Overall, a good recipe that I'm sure I will use again, maybe with some variations of my own.
Posted on: 8 June 2010 - 7:40pm
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