Seared Salmon On Baby Spinach
prepared in 45 mins or less
2 7-oz skinless salmon fillets
2 tblspns (1/4 stick) butter;
3 large shallots, sliced
1 1/2 tblspns chopped fresh tarragon
3 ozs baby spinach leaves
1/3 cup dry white wine
1/4 cup whipping cream
Sprinkle salmon with salt and pepper.
Melt 1 tblspn butter in medium skillet
over medium-high heat.
Add salmon; sauté until just opaque in center,
about 4 mins per side. Transfer to plate.
Melt 1/2 tblspn 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 tblspn 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 mins.
Season with salt and pepper.
Return salmon to skillet; simmer 1 minute.
Arrange salmon with sauce a top spinach. Serves 2;