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Seared Salmon with Baby Spinach

    2 (7 oz.) skinless salmon fillets
    2 tablespoons 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

  Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in
 medium skillet over medium-high heat. Add salmon; saute until just
 opaque in center, about 4 minutes per side. Transfer to plate.

  Melt 1/2 tablespoon butter in same skillet. Add half of shallots
 and half of tarragon; saute 30 seconds. Increase heat to high; add
 half of spinach and toss 30 seconds. Add remaining spinach; toss
 until wilted. Divide between plates.

  Melt remaining 1/2 tablespoon butter in same skillet over medium-
 high heat. Add remaining shallots and tarragon; saute 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.