Adapted heavily from epicurious: http://www.epicurious.com/recipes/food/views/Seared-Wild-Salmon-with-New-Potatoes-and-Dijon-Broth-234420
Preheat the oven to 400(F) degrees. Place the sliced potatoes in a small saucepan and cover with cold water. Bring to a boil over medium-high heat and boil until almost cooked through, about 10-12 minutes. Drain and set aside.
Melt the butter with vegetable oil in a heavy large skillet over high heat. Pat the salmon dry with paper towels and season with salt and pepper on both sides. Once skillet is hot and fats are melted, place salmon in skillet, skin side up. Cook until brown, about 4 minutes. Turn salmon over (skin-side down), and cook 2 more minutes. Peel salmon skin from filets and arrange salmon in an oven-proof baking dish with a lid. Scatter boiled potatoes around.
Meanwhile, combine the wine, onion, and vinegar in a saucepan. Boil until reduced by half, about 5-7 minutes. Add 3/4 cup of chicken broth, tarragon, and mustard. Bring just to a boil. Pour hot broth over the salmon and potatoes in the dish. Bake until salmon and potatoes are cooked through, about 20 minutes.
While salmon is cooking, cook the quinoa in 1 cup of chicken brother (either in a rice cooker or a saucepan on the stove).
About 5-7 minutes before the fish is done, heat olive oil in a heavy large saucepan or pot. Add half of the spinach or kale to the pan and stir until wilted, about 3 minutes. Add the remaining greens and toss/stir just until wilted.
Assemble plates with cooked quinoa as the bottom layer, with greens on top of the quinoa. Arrange a salmon filet on top of the greens, and divide the broth and potato slices between the plates. Serve immediately.
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Serving Size: 1 Serving (926g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 716 | ||
Calories from Fat: 168 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 692.1mg | 24 % | |
Potassium 3031.8mg | 80 % | |
Total Carbohydrate 114.5g | 34 % | |
Dietary Fiber 16.4g | 66 % | |
Sugars, other 98.1g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 716
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