- 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.