2 tbsp. tarragon leaves, chopped, plus a sprig for garnish
1 tbsp. Westbrae® Dijon Mustard
2 tbsp. Spectrum® Extra Virgin Olive Oil
4 cups baby spinach leaves
How to Make
Preheat oven at 400°F. Toss potatoes in a large saucepan, cover with cold water and a pinch of salt. Bring to a boil then lower to a medium high heat and boil for 10 minutes. Drain and cool, toss potatoes with 1 tablespoon of the canola oil in a large baking dish and place on middle rack in oven.
Melt the butter and remaining canola oil in a heavy skillet over a high heat. Season salmon with salt and pepper and place flat side up in skillet and cook for 4 minutes, turn salmon over and cook a further 2 minutes, set aside.
Combine wine, shallots and vinegar in a medium size heavy sauce pan. Boil until the liquid has reduced by half, about 7 minutes. Add broth, chopped tarragon and mustard, bring to a boil.
Remove baking dish from oven and remove potatoes; carefully place salmon fillets in baking dish and scatter the potatoes around the salmon.
Place baking dish back into oven, cover with broth and cook for a further 15 minutes until salmon and potatoes are cooked through.
About 5 minutes before salmon is done, heat the olive oil in a large skillet, stir in half the spinach and cook only until wilted, remove and stir in remaining spinach. Divide the spinach between four shallow bowls.
Carefully top with Salmon fillets and divide potatoes and broth between bowls.
Garnish with tarragon sprigs and serve immediately.