"This really produces a fantastic piece of salmon, and when paired with a simple potato and leek chowder, would make a terrific Valentine's dinner idea." — Chef John
Watch video tips and tricks
leek, white and tender green parts only, halved lengthwise and sliced
salt to taste
1 1/2 cups
diced Yukon Gold potatoes
water, or more as needed
2 (12 ounce)
center-cut salmon fillets
tarragon Dijon mustard
salt and freshly ground black pepper to taste
Asian chili paste (sambal), or more to taste
green onion, chopped
Made this for my wife and she flipped. Requesting this recipe once a month now. Don't make the mistake I did -- found the chowder very bland while cooking, added chicken stock and punched up the seasoning. It didn't need it. Once the salmon is put together with the soup + chili paste... it all comes together. Go AS IS!
sorry, but this recipe is to complicated and confusing for me. i didn't finish it. i also was missing the cream in the chowder
Made this for my husband on Valentine's Day, and he loved it! I used Dijon mustard between the layers of salmon as suggested in the video. Otherwise I followed the recipe exactly as written. The video was very helpful. Thanks for such a great dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 196
Make a romantic baked salmon dinner for your Valentine.
See how to make a moist salmon fillet baked in parchment paper.
Watch Chef John make a simple and delicious broiled herb-crusted salmon.