Source:

La Bonne Auberge, San Mateo, California

Serves/Makes:2

Ingredients

• 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.

Preparation

• 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.

Comments

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.