I don't need much of an excuse to try an new salmon dish but for this one I had plenty. When I read Peter's glowing review of this seared salmon on spinach recipe I knew that I would be trying it. Salmon has to be my favorite fish and I have been eating it fairly often lately. I was particularly looking forward to this dish because of its use of tarragon which is an herb that I have not used very often. Tarragon have a nice anise like flavour when raw though it mellowed out nicely when it was cooked. The pan seared salmon with tarragon creamed spinach turned out to be really good. The salmon seared up so that it was nice and crispy on the outside and yet it melted in your mouth. The tarragon sauce was nice and flavourful.
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:
1. Season the salmon with salt and pepper.
2. Melt the butter in a pan.
3. Add the salmon to the pan skin side down and saute until golden brown on both sides, about 4 minutes per side.
3. Set the salmon aside.
4. Melt the better in the same pan.
5. Add the shallot and the tarragon and saute for 30 seconds.
6. Add the spinach and toss until wilted.
7. Plate the spinach.
8. Melt the butter in the same pan.
9. Add the shallot and the tarragon and saute for 30 seconds.
10. Add the wine and deglaze the bottom of the pan.
11. Add the cream and simmer until the sauce thickens, about 3 minutes.
12. Add salt and pepper.
13. Place the salmon on the spinach and pour the sauce over.
Similar Recipes:
Pan Seared Salmon on Thai Curried Spinach
Pan Seared Salmon with Dill Sour Cream Sauce
Halibut with Lemon, Butter, Caper and Dill Sauce
Salmon Teriyaki
Misoyaki Salmon
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