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My husband is in the process of building a new store, and I become somewhat of a construction widow during the time it takes to get the store built and finished out and up and running. My husband leaves early in the morning to meet with plumbers, electricians and city inspectors and often doesn’t come home until late at night. So on the evenings I know he will be home for dinner, I always like to cook something special. Not only was this salmon dish exceptional, but the potatoes were fresh from a friends garden, which I think made the meal extra special.


1 1/2 pounds of new potatoes, scrubbed and unpeeled
2 tablespoons butter
2 tablespoons oil
4 salmon fillets
2 cups white wine
2 shallots, thinly sliced
2 tablespoons apple cider vinegar
1 1/2 cups chicken broth
2 tablespoons tarragon
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 1/2 pounds baby spinach leaves

Heat oven to 400F. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil, reduce heat to medium high and boil until almost cooked through, about 12 minutes. Drain, cool. Cut potatoes in half.
Melt butter with oil in a large skillet over high heat. Season salmon with salt and pepper. Place salmon in the skillet. Cook until brown, about 4 minutes. Turn salmon over and cook for 2 minutes. Arrange salmon in a large baking dish. Scatter the potatoes around the salmon.
Combine wine, shallots and vinegar in a large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add the chicken broth, 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 a large pot. Add half of the spinach to the 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.

Recipe adapted from Bon Appetit, April 2006