Pan Seared Salmon on Spinach in Tarragon Sauce
Crispy on the outside and tender on the inside, this salmon is one of my favorites. And the Terragon Sauce is delicious.
Dovetailing Tip: When preparing the spinach , wash and dry 8 additional ounces in preparation for the Meal 3 Spinach Salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | salmon ~5 ounces each |
| salt and pepper to taste | |
| 1 tablespoon | butter |
| 1/2 tablespoon | butter |
| 1 | shallot (chopped) |
| 1/2 tablespoon | tarragon (chopped) |
| 6 ounces | baby spinach leaves |
| 1/2 tablespoon | butter |
| 1 | shallot (chopped) |
| 1/2 tablespoon | tarragon (chopped) |
| 1/3 cup | dry white wine |
| 1/4 cup | heavy cream |
| salt and pepper to taste | |
Directions:
Season the salmon with salt and pepper.
Melt the butter in a pan.
Add the salmon to the pan skin side down and saute until golden brown on both sides, about 4 minutes per side.
Set the salmon aside.
Melt the better in the same pan.
Add the shallot and the tarragon and saute for 30 seconds.
Add the spinach and toss until wilted.
Plate the spinach.
Melt the butter in the same pan.
Add the shallot and the tarragon and saute for 30 seconds.
Add the wine and deglaze the bottom of the pan.
Add the cream and simmer until the sauce thickens, about 3 minutes.
Add salt and pepper.
Place the salmon on the spinach and pour the sauce over.
Source: closetcooking.com
