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| Sautéed Salmon on Greens |
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Yield: 4 servings
4 skinless, boneless salmon fillets, or salmon steaks
4 tablespoons olive oil
½ pound spinach thoroughly cleaned
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup chopped onion
3 ripe tomatoes (about 1 ¼ pounds),
1 tablespoon coarsely chopped Italian (flat-leaf) parsley |
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Arrange the salmon steaks on a plate, spoon 1 tablespoon
of the olive oil over them,
cover with plastic wrap and refrigerate.
In a skillet, heat 1 tablespoon of the remaining olive oil.
When hot, sauté the spinach for 1 ½ minutes or so.
Add salt and pepper to taste.
Heat the remaining 2 tablespoons of olive oil in the skillet and
sauté the onion for 1 minute.
Add the tomatoes, ¼ teaspoon of the salt, and 1/8 teaspoon
of the pepper, and cook for about 30 seconds.
Set aside.
Remove the salmon from the refrigerator, and sprinkle it
with the remaining ¼ teaspoon salt. Heat a non-stick skillet until very hot,
add the salmon steaks, and sauté for about 1 ½ minutes on each side,
this may take at little longer, depending on the thickness of the salmon.
Let rest in the pan for a few minutes before serving.
Spoon some of the onion-tomato mixture over the spinach
and top with salmon.
Sprinkle with the parsley and serve. |
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