Seared Salmon in Dijon Beer Broth
I hate to say it, but sometimes salmon can be boring. Or to put it this way, my preparations have become routine, expected and rote despite my love of this fabulous fish.
With luck I found inspiration at Epicurious and a recipe for Seared Wild Salmon with New Potatoes and Dijon Broth which suited both what I had on hand and my mid-week mindset. The result is an elegant flavor combination and rustic appearance, bistro style. Pleasing in depth and complexity, the broth surprises with layers of flavor. A bit of red cider vinegar and the Dijon mustard bring bright acidity and warmth that compliments the sweetness of the seared salmon. Tangy leeks and spinach round out this healthy meal packed with super foods.
So next time, now that salmon is in season, or you are just hungry for it think about mixing it up with this preparation. I think you’ll be glad you did.
And if you like the Frenchness of this dish with the leeks, tarragon and dijon you will also want to check out the entries of April in Paris, this month’s Monthly Mingle hosted by Life’s a Feast author and Huffington Post contributor Jamie Schler, especially if her invitation tempts you as much as it did me.
“A Monthly Mingle strolling through the mythical streets of Paris, breathing in the luxurious scents floating out of pastry shops and bistros, the heavenly sweet mingling with the savory, will bring France to your table, masterly and memorable, creating emotions that only deepen the sensations.”
— Jamie Schler
|Seared Salmon in Dijon Beer Broth
Seared Salmon in Dijon Beer Broth
Prep Time 15 minutes
Cook Time 30 minutes
4 6 oz ¾” thick, Salmon fillets with skin removed
3-4 medium sized red potatoes, skin on quartered and cut in ¾” cubes
2 tbl olive oil (divided)
1 tbl vegetable oil
1 12 oz beer (I used Anchor Steam Beer)
½ cup leek, cut in half vertically and sliced thinly
2 tablespoons apple cider vinegar
1 ½ cup low salt chicken stock
2 tablespoons fresh tarragon leaves, chopped
2 ½ teaspoons Dijon mustard
3 cups fresh spinach, roughly chopped
Fresh ground black pepper
Pre-cook red potatoes until just fork tender in saucepan covered in water and lightly salted (about 10 minutes) you will want them still firm and not mushy. Drain and set aside.
Preheat oven to 400º
Season salmon fillets both sides with ground black pepper and a pinch of sea salt.
- In a medium saucepan (~3 quart) add ½ tablespoon olive oil and cook leeks over medium heat until slightly soft.
- Add beer and vinegar, bring to a boil. Cook until reduced to about 1 cup (7-10 minutes)
- Add mustard, chicken stock, and tarragon leaves, bring back up to boil and remove from heat.
- While broth is cooking, heat large skillet over high heat, add olive and vegetable oils. Once the pan is hot add salmon fillets cooking the rounded side first until well browned, about 4-5 minutes. Turn and cook flat side another 2 minutes. Remove from pan and place in 9” x 13” baking dish, flat side down.
- Arrange cooked potatoes around salmon pieces and gently pour prepared broth around the potatoes. (Do not pour directly on salmon, it will make it soggy). Bake in oven about 10 minutes (time will vary a bit depending on how thick your fillets are, if they are very thick 1” plus they may need to cook up to 20 minutes, monitor carefully so you do not overcook.)
- While salmon is baking, heat your skillet over medium high, add scant tablespoon of olive oil and wilt your fresh chopped spinach, 2-3 minutes.
- Serve in four flat bowls dividing ingredients evenly, first place spinach, leeks and potatoes in the bowl, place seared salmon on top and pouring in broth to cover the bottom. Garnish with fresh tarragon leaves.
Inspiration: Epicurious Seared Wild Salmon with New Potatoes and Dijon Broth