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Pan Seared Salmon with Wine Sauce on Wilted Spinach Recipe

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This recipe for Pan Seared Salmon with Wine Sauce on Wilted Spinach, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Ames
Added: Friday, May 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 salmon filets (4-6 ounces each)
salt and freshly ground pepper
olive oil
4 shallots, sliced and divided
8 ounces button mushrooms, sliced
4 T chopped fresh tarragon, divided
1-1/2 lbs fresh baby spinich, washed
1 C dry white wine
3/4 C whipping cream
salt and freshly ground pepper to taste
tarragon or flat leaf parsley, chopped for garnish

Directions:
Directions:
Season the salmon with salt and pepper. Heat a small amount
of olive oil in a non-stick skillet over medium high heat. Saute'
salmon on both sides until cooked to desired doneness or
sear on each side and finish cooking in oven*. Do not crowd
the skillet; saute' in batches if necessary. Remove to a platter
and keep warm. Do not wash the skillet. Immediately, before
serving, saute' half of the shallots and tarragon for about one
minute in the oil that remains in the skillet used to cook the
salmon. Add spinach and cook until it begins to wilt. Heat a
large saute' pan without a non-stick surface over medium high
heat until the rim is too hot to touch. Add enough olive oil to
lightly coat the bottom of the pan and heat until the surface
shimmers. Add the remaining shallots, mushrooms and
tarragon. Saute' until the mushrooms release some of their
water and begin to brown. Add the wine to deglaze the pan,
stirring to release any brown bits. Simmer until reduced by
half. Add the whipping cream and simmer until slightly
thickened. Add salt and pepper to taste. To serve, mound the
spinach on plate, top with fish and spoon sauce over the top.
Garnish.

*Brown salmon filets on both sides one day in advance,
transfer to a non-stick sheet pan. Cover and refrigerate.
Remove from refrigerator and uncover about 15 minutes
before finishing in the oven. Bake in a pre-heated 375 oven
for 8-10 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Prepare the wine sauce a day in advance. Store in the
refrigerator and reheat before serving. The spinach does not
hold well after wilting and should be served immediately.
However, you can place the raw spinach on the plate and the
heat from the fish and sauce will wilt it slightly. The shallots
and tarragon sauteed with the spinach in the recipe as written
can be added to the sauce with no problem.

 

 

 

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