Recipe of the Month : Seared Salmon with Baby Spinach
Eddie’s Note
Salmon is one of our favorite dinner dishes and here is a simple way to dress it up.
Ingredients
- 2 (7 oz.) skinless salmon fillets
- 2 tablespoons butter
- 3 large shallots, sliced
- 1 1/2 tablespoons chopped fresh tarragon
- 3 ounces baby spinach leaves
- 1/3 cup dry white wine
- 1/4 cup whipping cream
Instructions
Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; saute until just opaque in center, about 4 minutes per side. Transfer to plate.
Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; saute 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
Melt remaining 1/2 tablespoon butter in same skillet over medium- high heat. Add remaining shallots and tarragon; saute 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.
The Kitchen Casanova Recipes
- 42nd Street Crab Cakes & Roumelade Sauce (used for Crab Stuffed Mushrooms)
- Apple Berry Salsa with Cinnamon Chips
- Apple Pie à la mode
- Asian Chicken Lettuce Wraps
- Baby Spinach Salad
- Balsamic Chicken
- Baked Macaroni & Cheese
- Baked Brie with Jezebel Peaches
- Beef and Vegetable Soup
- Black Bean Soup
- Blackened Shrimp Tacos
- Breakfast Casserole
- Buffalo Chicken Dip
- Butter Basted Ribeye
- Butter Chicken
- Butternut Squash “Risotto”
- Carolina Crab Dip
- 6-Layer Carrot Cake
- Cheesesteak Pizza
- Cilantro Lime Marinade
- Cinnamon Buns
- Chocolate Almond Bars
- Chicken Cordon Bleu
- Chicken Pesto Pizza
- Chicken Piccata
- Corn Flake Chicken
- 2017 Cranberry Salad
- Cream of Mushroom Soup
- Creamed Onions
- Crock Pot Chicken
- Crunchy Baked Pork Chops
- Crunchy Coleslaw
- Easy Chicken Tacos
- Deviled Pork Chops
- Emiril’s New Orleans Barbecue Shrimp
- French Toast Casserole
- French Toast Cupcakes
- Fresh Guacamole
- Fresh Fish – “Wreckdiver” Style
- German Pancakes
- Grilled BBQ Bacon Shrimp
- Grilled Fish Tacos
- Grilled Peach Bruschetta
- Gluten-Free Apple Cranberry Stuffed Pork Roast
- Hearty Ham & Split Pea Soup with Potatoes
- Harvey Wallbanger Cake
- Herb Crusted Salmon
- Hot Brie Bites
- Inexpensive Grill-Roasted Garlic & Rosemary Beef
- Italian Stuffed Mushrooms
- July 4th Blueberry Sour Cream Pie
- Lemon Bliss Cake
- Lemon Butter Sauce on Shrimp and Pasta
- Linguine with Basil
- Mango and Black Bean Salsa
- Macaroni Grill’s Pesto and Garlic Shrimp
- Melon Cubes with Balsamic & Chevre
- New England Clam Chowder & Chevre
- Palmetto Cheese Grits
- Pan-Seared Salmon
- Pan-Seared Thai Tuna Salad
- Panini (Turkey, Ham, Brie)
- Patrón Silver Lime Cilantro Shrimp
- Peach-Berry Crumble
- Pecan-Crusted Catfish w/ Creamy Lemon-Garlic Sauce
- Praline bacon
- Protein Power Bowls
- Pumpkin Bread
- Roast Beef & Horseradish Cheddar Sandwich
- Shepherd’s Pie
- Shrimp Ceviche
- Shrimp Scampi
- Snickerdoodle
- Snickerdoodle
- Spinach Apple Salad
- Sous-Vide-Bourbon-Infused-Peaches
- Spiced Tea
- Spinach Mushroom Quiche
- Spinach Apple Salad
- Strawberry and Feta Salad
- Strawberry Margarita Pie
- Stuffed French Toast
- Summertime Triscuit Treats
- Sweet & Sour Chicken
- Triple Berry Baked Brie
- Turkey & Meunster Panini
- Ultimate Cinnamon Buns
- Wild Mushroom Feuilletee
- Wild Mushroom Bisque
- White Chicken Chili
- Wine: Picking the Right One