Seared Salmon On Potato Cake Wilted Spinach W Dijon Sauce Recipes

SEARED SALMON ON POTATO CAKE, WILTED SPINACH W/ DIJON SAUCE

Steps:

• Combine sauce ingredients, whisk and set aside.
• Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm.
• Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 1-2 minutes per side. Remove and keep warm.
• Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.
• To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

MAPLE SALMON

Steps:

• Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and 1/4 cup of soy sauce for at least 2 hours in the refrigerator.
• Remove from refrigerator, spoon out marinade into a saucepan and reduce over medium-low heat until you're left with about half the original volume (about 10 minutes).
• Broil the fillets in a lightly oiled pan for about four minutes, skin side up.
• Flip the fillets over and brush the flesh side liberally with the reduced marinade.
• Sprinkle sesame seeds over top and broil for another 4 minutes or until the surface is caramelized and the salmon is no longer translucent in the centre.

SEARED SALMON ON BABY SPINACH

Steps:

• Sprinkle salt and pepper on salmon.
• Melt 1 T butter in medium skillet over medium-high heat.
• (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
• Transfer salmon to a plate.
• Melt 1/2 T butter in same skillet.
• Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
• Increase the heat to high; add half the spinach and toss 30 seconds.
• Add remaining spinach and toss until wilted.
• Divide the spinach between two plates.
• Melt remaining 1/2 T butter in same skillet over medium-high heat.
• Add remaining shallots and tarragon; saute' 30 seconds.
• Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
• Season with salt and pepper.
• Return salmon to skillet; simmer 1 minute.
• Arrange salmon with sauce atop spinach.
• Serves two; can be doubled.

JAVANESE ROASTED SALMON AND WILTED SPINACH

Steps:

• Preheat oven to 400.
• Melt 1/2 cup butter in heavy large saucepan over medium heat.
• Add crushed red pepper and garlic and stir until fragrant, about 1 minute.
• Add sugar, whisk until mixture is melted and smooth and begins to bubble, about 4 minutes.
• Whisk in lime juice and soy sauce.
• Increase heat and boil until reduced to 1 1/2 cups, about 2 minutes.
• Add cornstarch mixture and boil until thick, about 3 minutes.
• Set sauce aside.
• Melt 1 tablespoon butter in heavy large skillet over high heat.
• Working in batches, cook salmon until golden brown, about 2 minutes per side.
• Transfer to baking sheet.
• Spoon 1 tablespoon sauce over each fillet.
• Roast until fish is opaque in center, about 5 minutes.
• Melt remaining 2 tablespoons butter in large pot over medium-high heat.
• Add spinach and toss until wilted but still bright green, about 3 minutes.
• Season with salt and pepper.
• Using tongs, divide spinach among 8 plates.
• Top each with salmon fillet, drizzle with remaining sauce and serve.