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Pan-seared salmon on spinach with mustard-herb sauce Recipe

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This recipe for Pan-seared salmon on spinach with mustard-herb sauce, by , is from The Fun Club Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Von Raesfeld
Added: Saturday, August 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For the Sauce:

1/2 cup plain yogurt
1/2 cup mayonnaise
4 T. whole-grain mustard
4 T. Dijon mustard
1 T. chives, chopped fine
1 T. Italian parsley, chopped fine
1 lemon, juiced
Salt and Pepper to taste

Combine all ingredients in a bowl and mix well. Keep refrigerated until ready to use.


4 (4-6 ounce ) salmon fillets
4 T. olive oil
Salt and Pepper to taste
4 cups spinach, stems removed
2 Roma tomatoes, julienned


Balsamic onions:
1 T. olive oil
1 yellow onion, sliced very thin
1/4 cup balsamic vinegar
1 T. honey
Salt and pepper to taste.
In saucepan, heat oil over medium heat. Add the onions and cook for 2-3 minutes. Turn down to low and add the balsamic vinegar and honey. Cook approximately 10 minutes, or until the onions are soft.

Directions:
Directions:
Preheat oven to 375. Heat a nonstick saute pan over medium-high heat. Season salmon with salt and pepper to taste. All olive oil to the pan. Sear salmon on both sides until golden brown - approximately 2 minutes per side.

Remove salmon from pan and place on baking sheet. Bake for 4 to 8 minutes, until desired doneness.

When the salmon is finished cooking, add spinach and tomatoes to the saute pan and heat just until spinach begins to wilt.

To serve:
Divide the spinach among four serving plates. Place salmon on top of spinach. Drizzle with mustard herb sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is so good!

You can also add some balsamic onions on top of the mustard-herb sauce.

 

 

 

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