- 4 portions salmon filet (~ 6 oz. ea.)
- 24 ounces cooked and drained spinach (or frozen cooked spinach defrosted and
squeezed dry)
- 3 tablespoons minced shallot
- 1 clove minced garlic
- 3 tablespoons minced dill
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 tablespoon lemon zest
The sauce:
- 1/2 cup finely diced beet
- 1/2 cup finely diced carrot
- 1/2 cup finely diced parsnip
- 1/2 cup finely diced tomato
- 2 tablespoons minced shallot
- 2 tablespoons minced tarragon
- 1/2 cup fresh squeezed orange juice
- 1/2 cup Sauternes or other dessert wine, such as a Muscat Beaumes de Venise
or Late Harvest Riesling
- 2 tablespoons lemon juice
- 1 teaspoon sugar
|
Chef Andrew
Zimmern, Channel 9 News and Minneapolis St. Paul Magazine
|
Heat 1 tablespoon oil in a non-stick pan over high heat and sauté the minced
shallots, garlic, dill, sugar and lemon zest for a few moments. Add the spinach
and sauté to heat through and evaporate any liquids. Divide on 4 plates and keep
in a 200 degree oven to stay warm.
Wipe the pan and return it to a high heat. Lightly coat the pan with
non-stick olive oil spray, season salmon with salt and pepper and sear the
salmon on both sides. You want to create a nice crust, but only cook to medium
rare. Open oven and slide plates back out. Place salmon filets on top of the
spinach and return the plates to the oven.
Place sauce ingredients into a pan, on medium heat and reduce at a simmer
until the liquids are reduced by 75%. Add a few drops of red vinegar if you
like, and spoon the sauce around the salmon and serve.
Serves four. Nutrition information per serving: 488 calories; 41 grams
protein; 25 grams carbohydrates; 22 grams fat; 274 milligrams sodium. Nutrition
analysis does not include salt and pepper.
