Entrees

Seared Salmon on Baby Spinach

recipe image

This recipe can be prepared in 45 minutes or less. Complete the entrée with a dilled cucumber salad, steamed squash and popovers (from a mix). End with purchased strawberry tarts.
Ingredients:

  • 2 7-ounce skinless salmon fillets
  • 2 tablespoons (1/4 stick) butter
  • 3 large shallots, sliced
  • 1 1/2 tablespoons chopped fresh tarragon
  • 3 ounces baby spinach leaves
  • 1/3 cup dry white wine
  • 1/4 cup whipping cream

Instructions:

  1. Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
  2. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
  3. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.

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