Ingredients for Seared Wild Salmon with New Potatoes and Dijon Broth

• 675g baby potatoes or new red potatoes, unpeeled

• 2 colheres de sopa de manteiga

• 2 colheres de sopa de óleo de canola

• 4 6- to 230g skinless wild salmon fillets

• 475ml de vinho branco seco

• 2 large shallots, thinly sliced

• 2 colheres de sopa de vinagre de maçã

• 350ml de caldo de galinha com baixo teor de sal

• 2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish

• 1 colher de sopa de mostarda Dijon

• 2 colheres de sopa de azeite de oliva

• 675g baby spinach leaves

Preheat oven to 204°C. 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 240ml , 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.

Aviso Legal

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