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Salmon Dijonnaise
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La Bonne Auberge, San Mateo, California


  • 2 6 oz (168 grm) salmon fillets, skinless center cut pieces, about 1 inch thick
  • 1 medium shallot, minced
  • 1/2 cup (125 ml) white wine
  • 1/3 cup (80 ml) water
  • 1 tbsp (15 ml) lemon juice
  • 1/4 cup (60 ml) red bell pepper, julienne (cut in 1 inch long, thin strips)
  • 1/4 cup (60 ml) whipping cream
  • 1 tbsp (15 ml) Dijon mustard
  • 2 tbsp (30 ml) Italian parsley, chervil, or tarragon, finely chopped
  • 1 bunch spinach, blanched and well drained.
  • Cook the spinach in salted boiling water for 3 to 4 minutes; drain well until the spinach doesn't render any liquid; transfer equal portions to warmed plates.
  • Meanwhile, in a non-reactive medium saucepan, combine shallots, wine, water, lemon juice, and bell peppers. Add salt and white pepper to taste.
  • Put salmon fillets on top, cover, and bring to a boil; reduce heat and simmer for 8 minutes.
  • With a slotted spoon, remove the salmon, place on the spinach and keep warm.
  • Boil remaining liquid until reduced by 1/3.
  • Adding cream and reduce for another minute or two.
  • Add Dijon mustard, mixing well with a soft whip.
  • Add the parsley, chervil, or tarragon.
  • Check seasoning, adding salt or pepper to taste.
  • Pour sauce over the fillets and serve immediately.
  • Serve with boiled or mashed potatoes, or steamed rice.
Salmon Dijonnaise is an easy dish to prepare. Non-fat evaporated milk could be substituted for the whipping cream without changing the appearance or taste.

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