Pan-Sauted Salmon with Spinach

Swedish Dinner Recipes

2 7-oz. skinless salmon fillets 2 Tbsp butter 3 shallots 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.

Submitted by Gretchen Grant
Contributed on: Monday March 6th, 2006 and modified on Monday March 6th, 2006