3 lrg Yukon gold potatoes
4 Atlantic salmon fillet pieces (6 oz ea)
8 fresh sage leaves
2 tablespoons canola oil
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon Dijon mustard
1 tablespoon finely-chopped fresh sage
1/4 cup roasted sweet red pepper
1 teaspoon finely-chopped fresh sage
1 teaspoon finely-chopped garlic
1/4 cup water
2 teaspoons brown sugar
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1 cup canola oil
To make the dressing: Combine the vinaigrette ingredients (with exception of the oil) in a food processor. Process to blend, then slowly add the oil in a steady stream while the blades are running, to emulsify the sauce. Set aside.
Cut the potatoes into 1/4-inch slices. Bring a large pan of lightly salted water to a boil, add the potato slices and simmer just until soft, about 8 minutes. Drain well, then return the potatoes to the warm pan and cover to keep warm.
Preheat the oven to 450 degrees and set the oven rack in the center.
Press 2 sage leaves onto the flesh side of each salmon fillet. Season with salt and pepper to taste. Heat a large skillet, preferably nonstick, over medium-high heat. Add the oil and heat until almost smoking. Add the salmon fillets flesh-side down and sear for 2 minutes. (If your skillet is not large enough to hold 4 fillet pieces comfortable, sear the salmon in 2 batches.)
With all 4 fillet pieces in the skillet, flesh-side down, transfer it to the oven and continue cooking until the salmon is just opaque in the center, 3 to 6 minutes longer.