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Tarragon Honey Mustard Salmon with Cream Poached Potatoes

Salmon roasted in a stone ground mustard honey and tarragon sauce served with cream poached potatoes. 
Difficulty: Medium
Time: 45-50 Minutes
This dish is Gluten-Free
Calories: 751 Fat: 39g Carbs: 57g Protein: 45g

ABOUT THE DISH

Poaching is a cooking technique that slowly and gently cooks meat or vegetables in a liquid, typically broth or seasoned water. Typically you hear of poaching eggs or fish but in this recipe we are poaching yukon gold potatoes in cream which leaves them unbelieveablly soft and creamy.

Ingredients
Salmon Filets
Yukon Gold Potatoes
Heavy Cream
Butter
Tarragon
Leeks
Chives
Stoneground mustard and honey
Featured Ingredient Partners:
Yukon gold potatoes: Hugh's Garden

Cooking terms for this recipe

Roast To cook food with dry heat in an oven or over a fire.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Poach To cook in simmering liquid.

What you need

Foil lined baking sheet

Small sauté pan

Medium pot with lid

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before beginning. Rinse and dry all produce. Preheat oven to 400 F. Peel and dice potatoes into 1 inch pieces. Remove tarragon leaves from stems and chop. Thinly slice the chives. Remove the fiberous top and root bottom of the leek. Slice in half lengthwise, rinse and pat dry again, then slice into thin half moons. Remove the salmon from the package, rinse under cool water and pat dry.

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Step 2: POACH THE POTATOES

In a medium pot, combine potatoes, heavy cream, butter and 1/2 cup water and a pinch of salt. Bring to a boil, reduce heat to low and simmer gently covered until potatoes are tender and sauce is thick, about 20-30 minutes. Make sure to stir occasionally to keep them from sticking to the bottom. While the potatoes are poaching move on to roast the salmon, step #3.

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Step 3: ROAST THE SALMON

TIP: Don’t start to roast the salmon until the potatoes are half way done cooking. In a small bowl mix together the honey mustard with the chopped tarragon. Season the salmon filets with salt and pepper and place on lined baking sheet. Spread the mustard tarragon mixture on top of salmon filets, place in oven for 10-14 minutes, until just cooked through. While the salmon is roasting move on to sauté the leeks, step #4.

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Step 4: SAUTE THE LEEKS

In a medium sauté pan over medium high heat add 2 tsp. of oil. When hot add the leeks and toss until slightly crispy and fragrant, about 2 minutes.

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Step 5: FINISH THE POTATOES

When finished the potatoes should be tender, but still hold their shape. Use a fork or whisk to combine into creamy mashed potatoes and fold in the chives. Season with a pinch of salt and pepper.

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Step 6: PLATE YOUR DISH

Divide the potatoes between each plate. Top with the roasted slamon and sprinkle with the crispy leeks. Enjoy!