Name: Seared Wild Salmon with New Potatoes and Dijon Broth
Yield: 4 Servings
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, divided

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