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Pan-Seared Salmon With Autumn Tomatoes And Spinach

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Freshly-ground black pepper

  2. 1 Paprika

  3. 1/4 cup 15g / 1/2oz Corn meal

  4. 8 oz 227g Salmon fillet

  5. 2 tablespoons 30ml Vegetable oil - (to 3 tbspns)

  6. 2 cups 80g / 2.8oz Fresh spinach leaves - washed, but

  7. Not dried

  8. 1 Salt

  9. 1 Yellow tomato - thinly sliced

  10. 1 Red tomato - thinly sliced

  11. 1 Red onion - thinly sliced (small)

  12. 2 tablespoons 30ml Balsamic vinegar

  13. 2 tablespoons 30ml Olive oil

  14. 2 tablespoons 30ml Chopped fresh chives

Instructions Jump to Ingredients ↑

  1. In a flat plate, combine the salt, pepper, paprika and corn meal. Dredge salmon on all sides in mixture. Heat oil in non-stick pan until smoky, about 30 seconds. Saute the salmon on one side for 3 to 4 minutes, turn gently and saute other side for 3 to 4 minutes. Remove to platter.

  2. Add spinach and salt to pan and quickly stir-fry until spinach is limp. Place around salmon.

  3. Place the tomatoes, alternating the red and yellow around spinach, top with sliced onions, vinegar, oil and chives.

  4. This recipe yields 1 serving, but can be done in large portions too.

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