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Seared Salmon With Potatoes And Dijon Recipe Video
|Red baby potatoes||1 1⁄2 Pound (Unpeeled)|
|Canola oil||2 Tablespoon|
|Salmon fillets||32 Ounce (Skinless)|
|Dry white wine||2 Cup (32 tbs)|
|Low salt chicken broth||1 1⁄2 Cup (24 tbs)|
|Chopped tarragon leaves||2 Tablespoon (For Garnish)|
|Dijon mustard||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Baby spinach leaves||1 1⁄2 Pound (Divided)|
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
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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