BACK

Wild Salmon with Braised Campari Tomatoes, Leeks & Fingerling Potatoes

Serves 4

This is a great all-in-one-meal. Halibut or sablefish fillets may be substituted for the salmon fillets.

• 4 - 5oz fillets fresh wild salmon
• 2 tablespoons canola oil
• 8 Windset Campari tomatoes, quartered
• 1 pound fingerling or other small new potatoes, scrubbed
• 1 large leek, washed and thinly sliced
• 1 cup fresh or frozen corn kernels
• 1/4 cup butter
• 2 tablespoons extra virgin olive oil
• 2 cups chicken or vegetable stock
• 1 tablespoon fresh tarragon, finely chopped
• 1 tablespoon fresh Italian parsley, finely chopped

Heat the oven to 450F. Place the olive oil and butter in a large, nonstick skillet over moderate heat. Add the leeks and sweat for 5 minutes. Add the potatoes and sauté for another 5 minutes. Add the chicken or vegetable stock and bring to simmer. Simmer for 15 minutes, turning the potatoes once, or until the potatoes are cooked through. Add the corn and Windset Campari tomatoes and simmer for 4 more minutes. Remove the pan from the heat, and mix in the herbs. Season the potatoes and broth with salt and set aside. The potatoes should have about 1 cup of the reduced stock remaining.

Place the canola oil in a medium, nonstick, ovenproof skillet over med/high heat. Season the salmon fillets with salt and pepper. Sear the salmon fillets, skin side down, for 2 - 3 minutes or until lightly browned and transfer the skillet to the oven. Cook the salmon for another 2 -3 minutes or until the salmon is not quite cooked through (the salmon will continue to finish cooking once out of the oven).

To serve, divide the potatoes and broth between 4 shallow bowls and top with the seared salmon. Serve immediately.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.