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Monday, May 16, 2011

Seared Wild Salmon with New Potatoes and Dijon Broth

I got a little behind on my blogging last week, so I forgot to tell y'all about the scrumptious Sunday supper Kurt and I had! I remembered this recipe for Seared Wild Salmon with New Potatoes and Dijon Broth from several years ago. When I was cleaning out my recipe stash before I moved, I came across the pages I'd ripped from the April 2006 Bon Appetit. I couldn't wait to make it again this spring.

Here's a link to the recipe.
You sear the salmon in butter AND oil, which gave it that nice golden brown crush I'm so fond of in restaurants. Now I know why. Fat = Flavor. (And, in this case, texture).
Reduce some white wine, shallots and apple cider vinegar, then add chicken broth, tarragon and dijon mustard.
Pour the sauce over the salmon and some parboiled potatoes. (It's all in the recipe, peeps, I'm just giving you the highlights.) Bake at 400 for 20 minutes until the salmon and potatoes are done.

Serve in a bowl over wilted spinach. Add some hot, crusty bread to dip in the tasty broth. If you're lucky, get your artistic roommate to garnish your bowls.
If you're really lucky, maybe your roommate will make you some dessert to go with it. Say, something like individual lemon meringue tarts? 'Cause life is just sweet like that, isn't it?!

1 comment:

Sherry said...

Stop...I am gaining weight just from the pictures!