Seared Salmon on Baby Spinach

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“Made this with Copper River Red Salmon tonight. Delicious!”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle salt and pepper on salmon.
  2. Melt 1 T butter in medium skillet over medium-high heat.
  3. (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
  4. Transfer salmon to a plate.
  5. Melt 1/2 T butter in same skillet.
  6. Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
  7. Increase the heat to high; add half the spinach and toss 30 seconds.
  8. Add remaining spinach and toss until wilted.
  9. Divide the spinach between two plates.
  10. Melt remaining 1/2 T butter in same skillet over medium-high heat.
  11. Add remaining shallots and tarragon; saute' 30 seconds.
  12. Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
  13. Season with salt and pepper.
  14. Return salmon to skillet; simmer 1 minute.
  15. Arrange salmon with sauce atop spinach.
  16. Serves two; can be doubled.

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