Seared Salmon on Baby Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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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