Ingredients

1 1/2 pounds baby potatoes or new red potatoes, unpeeled

• 2 tablespoons butter
• 2 tablespoons canola oil
• 4 6- to 8-ounce skinless wild salmon fillets

• 2 cups dry white wine
• 2 large shallots, thinly sliced
• 2 tablespoons apple cider vinegar
• 1 1/2 cups low-salt chicken broth
• 2 tablespoons chopped fresh tarragon leaves plus sprigs for garnish
• 1 tablespoon Dijon mustard

• 2 tablespoons olive oil
• 1 1/2 pounds baby spinach leaves

Description

Ask Your Fishmonger To Skin The Salmon Fillets For You.

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