My focus levels are so off with these migraines. I was certain that this post was already written, and then discovered that I had only done the pictures. I feel like I am either existing in a pain fog, or a medication fog. Hopefully something gives soon.
So now that I am done rambling, let me tell you what I cooked. I madeSeared Salmon on a Bed of Spinachand served it with some Garlic-Parmesan Rice and green beans. Sounds fancy and difficult, right? Well the fancy part is true, but the recipe is oddly easy to make.
I started with some frozen salmon fillets. I prefer to work with fresh fish, but thats sometimes hard to come by here, and these were sealed in individual fillet bags for freshness. Buying from the butchers counter would probably get you thicker fillets though, if you prefer.
I ran the bags under cold water to thaw the fish and then transferred them to a plate. I seasoned the salmon with salt and pepper, and then got to work in my skillet.
Since I am not feeling well, I prefer to make once skillet meals to help with clean up. The spinach and the salmon do not cook in there at the same time, but you can transfer the salmon to a warming oven, or even your microwave while you wilt the spinach. It doesnt take very long at all.
Your reward is this lovely piece of salmon that melts in your mouth. The tarragon in the spinach adds an earthy note that compliments it well. I think next time, I will saute some mushrooms in the pan, before adding the spinach round out the flavors. If you try it, let me know.
Seared Salmon on a Bed of Spinach
Ingredients
- 3 salmon fillets, about 7oz each
- 3 TBSP butter
- 3 shallots, sliced
- 2 TBSP chopped fresh tarragon
- 5 oz baby spinach
- 1/2 c dry white wine
- 1/3 c whipping cream
Directions
- Sprinkle salmon with salt and pepper.
- Melt 2 TBSP butter in a large skillet over medium heat. Add the salmon. Saute until opaque in the center, about 4 minutes per side. Transfer to a plate.
- In the same skillet, melt 1/2 TBSP butter over medium-high heat. Add half of the shallots and tarragon. Saute for 30 seconds. Increase the heat to HIGH and add the spinach. Toss until wilted.. Divide the spinach between plates.
- Melt the remaining butter in the skillet over medium-high heat. Add the remaining shallots and tarragon, again sauteing for 30 seconds. Whisk in the wine and cream. Bring the sauce to a boil for 3 minutes, or until thick enough to coat a spoon. Season with salt and pepper.
- Return salmon fillets to the skillet. Allow them to simmer in the sauce for 1 minute.
- Arrange fillets over the spinach on the plates. Divide remaining sauce from the skillet over each piece of salmon.
| Nutrition Facts | |
|---|---|
| Servings:3 | |
| Amount per serving | |
| Calories | 430 |
| % Daily Value* | |
| Total Fat26.9g | 35% |
| Saturated Fat 11.5g | 57% |
| Cholesterol124mg | 41% |
| Sodium206mg | 9% |
| Total Carbohydrate5.5g | 2% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 0.5g | |
| Protein36.8g | |
| Vitamin D 8mcg | 40% |
| Calcium 143mg | 11% |
| Iron 3mg | 17% |
| Potassium 1072mg | 23% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a dayis used for general nutrition advice. | |
| Recipe analyzed by |
I see the saturated fat numbers and feel a little guilty, but I have yet to find a margarine I like in sauces. I think if you are mindful about your meals throughout the day, a little splurge like this is perfectly fine. I made garlic-Parmesan rice and sauteed green beans to finish off this meal. I am sure it would go well with other flavors though, if you prefer.
Let me know what you think, especially if you add the mushrooms to the spinach.Happy cooking!Kristie