In this week’s edition of “Cooking with Chef Hermann,” the Chef will be preparing seared wild salmon with potatoes and a dijon broth.
Red baby potatoes
1 1⁄2 Pound (Unpeeled)
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)
Baby spinach leaves
1 1⁄2 Pound (Divided)
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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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.