2 7-oz. skinless salmon fillets
2 Tbsp butter
1 1/2 Tbsp fresh tarragon
3 oz. baby spinach leaves
1/3 c white wine
1/4 c milk
salt and pepper to taste
Season salmon with salt and pepper to taste.
In a skillet, heat 1 Tbsp butter over medium-high heat. Add salmon. Cook until opaque in the middle. Remove from heat.
Slice shallots. Mince tarragon.
Melt 1/2 Tbsp butter in skillet. Add half of the shallots and 3/4 Tbsp tarragon. Saute briefly. Increase heat to high, add half of spinach, toss 30 seconds. Add remaining spinach, toss. Cook until just wilted. Make a bed of spinach on the serving platter. Lay the salmon on top of the spinach. Keep warm while finishing the sauce.
Melt 1/2 Tbsp butter in skillet over medium high heat. Add remaining shallots and tarragon. Saute until slightly softened. Add wine and milk. Bring to a boil.
Simmer until thickened. Correct seasonings with salt and pepper. Pour over salmon and spinach.
Adapted from Bon Appétit