Seared Salmon on Baby Spinach

Seared salmon on baby spinach

http://www.epicurious.com/recipes/food/views/seared-salmon-on-baby-spinach-101286

Yield  Serves 4;

Ingredients

4 7-ounce skinless salmon fillets  (buy 1 extra)

4 tablespoons (1/2 stick) butter

6 large shallots, sliced

3 tablespoons chopped fresh tarragon

6 ounces baby spinach leaves (reviewers say to double spinach)

2/3 cup dry white wine  (reviewers say to double sauce)

1/2 cup whipping cream (reviewers say to double sauce)

Preparation

Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté 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; sauté 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; sauté 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.

Reviewers said:

* Restaurant quality in presentation and taste. Two changes -- sprinkled salt, pepper, drizzle olive oil and light sprinkling of dried tarragon on salmon and then baked in 400 oven (10 minutes per inch). Other change was to use dried tarragon -- in spinach and in cream sauce, probably not more that 1/8 tsp in each as did not want tarragon to be overpowering.

* Followed others' advice to double the sauce. I doubled the spinach too