Ingredients:
5 oz raw salmon 1 tbsp olive oil 1 tbsp fresh shallots, chopped ½ tsp dried tarragon 2 fl oz white cooking wine (optional) 1 cup spinach 1 dash salt (to taste) 1 dash black pepper (to taste)
Preparation:
- Salt and pepper the salmon filet.
- Heat half the oil in a skillet over medium heat. Cook the salmon for about 4-5 minutes per side. Remove from pan and keep warm.
- Heat the rest of the oil in the skillet. Sauté half the shallots for about a minute. Stir in the tarragon.
- Add half the spinach leaves and cook until wilted, stirring. Add the rest of the spinach and cook until wilted. Salt and pepper to taste.
- Plate the spinach and put the salmon on top.
- Sauté the remaining shallots, add white wine (optional), and simmer a little longer until the liquid thickens. Pour mixture over the salmon and spinach.
