Recept
Hjärthälsosamma recept
Seared Wild Salmon with New Potatoes and Dijon Broth

Seared Wild Salmon with New Potatoes and Dijon Broth

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This elegant pan-seared wild salmon with new potatoes and dijon broth is a sophisticated addition to our heart-healthy collection. The dish combines tender, flaky salmon fillets with earthy new potatoes, all brought together in a vibrant, aromatic broth infused with dry white wine and fresh tarragon. It is a wonderful way to enjoy seasonal produce while keeping the flavours light and refined, making it ideal for a nutritious midweek treat or a relaxed weekend dinner with guests.

Packed with omega-3 fatty acids and iron-rich baby spinach, this wholesome meal is as nourishing as it is delicious. The Dijon mustard provides a gentle heat that cuts through the richness of the fish, while the clever one-dish baking method ensures the potatoes soak up every drop of the savoury liquid. Serve this complete meal in shallow bowls to capture all the delicious juices, perhaps with a wedge of lemon on the side.

Ingredients for Seared Wild Salmon with New Potatoes and Dijon Broth

675g baby potatoes or new red potatoes, unpeeled
2 matskedar smör
2 matskedar rapsolja
4 6- to 230g skinless wild salmon fillets
475ml torrt vitt vin
2 stora schalottenlökar, tunt skivade
2 matskedar äppelcidervinäger
350ml low-salt chicken broth
2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
1 matsked dijonsenap
2 matskedar olivolja
675g baby spinach leaves

How to make Seared Wild Salmon with New Potatoes and Dijon Broth

Preheat oven to 204°C. 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 large skillet over high heat. Season salmon with salt and pepper. Place salmon in skillet, flat side up. 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 240ml , 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 fish is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.

Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.