Seared Salmon with Fingerling Potatoes and Dijon Broth

Serves 2

Ingredients:

4 small fingerling potatoes, washed
1 tablespoon olive oil
Salt and pepper

For the Salmon:

1 tablespoon butter
1 tablespoon olive oil
2 pieces salmon filet, 4-5 ounces each

For the Dijon Broth:

1/2 cup dry white wine
1 small shallot, minced
2 teaspoons cider vinegar
1/2 cup chicken broth
2 teaspoons fresh tarragon, minced
1 teaspoon Dijon mustard

Reserved asparagus tips from the velouté

Method of Preparation:

1. Preheat oven to 350 degrees.
2. In a small baking dish, combine the potatoes, olive oil, and salt, and pepper; toss to coat.  Bake for about 20-25 minutes.
3. Meanwhile, in a sauté pan, melt the butter and olive oil over medium-high heat until very hot.  Place the fish in the pan, skin side up, and cook until well browned, about 4-5 minutes.  Turn over and lightly brown remaining side.  Place the fish in a roasting pan and roast for 12-15 minutes or until the internal temperature reaches 145 degrees.
4. To make the broth:  While the fish is roasting combine the wine, shallot, vinegar, and broth; simmer about 15 minutes or until mixture reduces by half.  Stir in the tarragon and Dijon mustard. Adjust the seasoning.
5. Divide the potatoes between two shallow serving bowls. Top each with a salmon filet.  Pour about 2-3 tablespoons of the broth over the salmon.  Garnish with the asparagus tips.  Serve at once.