Ingredients:
2 7-oz. skinless salmon fillets
Butter 2 Table spoon
Shallots 3
Fresh tarragon 1 1/2 Table spoon
3 oz. baby spinach leaves
White wine 1/3 cup
Milk 1/4 cup
Salt and pepper to taste
Preparation:
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, and 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.
2 7-oz. skinless salmon fillets
Butter 2 Table spoon
Shallots 3
Fresh tarragon 1 1/2 Table spoon
3 oz. baby spinach leaves
White wine 1/3 cup
Milk 1/4 cup
Salt and pepper to taste
Preparation:
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, and 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.
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