Saturday, September 18, 2010

Dijon Salmon With Baby Spinach, Onion And Shallot

My wife is a chef, so I don't like to pester her too often for recipes. I had to make an exception today, though. I was really hungry after surfing and begged her for help on a dish she had made for me previously. I really liked it and wanted to prepare it on my own, then rip it off and publish it here. I hope she doesn't hit me with a C&D or anything.

This recipe makes a healthy, quick lunch in about 30 minutes.

Dijon Salmon With Baby Spinach Onion And Shallot

2 servings

2, 6 oz. salmon fillets
5 ounces baby spinach
1/2 yellow onion, diced
1 shallot, diced
2 cloves of garlic, minced
5 ounces baby spinach
4-5 tablespoons olive oil, divided
salt and pepper
Dijon mustard
1 lemon, cut into wedges

1. Preheat oven to 475 degrees.

2. In a saute pan over low heat, add 2 tablespoons of oil and sweat the onion and shallot for 10 minutes.

3. Add the garlic and continue to cook for five minutes.

4. Meanwhile, cover a sheet pan with foil and pour 1 tablespoon olive oil in the center. Sprinkle salt and freshly ground black pepper on the oil. Transfer 1-2 tablespoons of the onions, garlic and shallot to the baking sheet on top of the oil, salt and pepper.

5. Mix 1 tablespoon mayonnaise and 1 tablespoon Dijon mustard. Spread the mixture on the top of the salmon fillets. Place fillets on baking sheet on top of the onions and oil. Drizzle with squeezed lemon juice. Place baking sheet in oven for 5 minutes.

6. Meanwhile, add baby spinach to saute pan, as well as 1 additional tablespoon of oil and increase heat to medium low. Cook for 5 minutes or until done, turning occasionally.

7. Transfer baking sheet from oven to broiler and cook for 4-5 minutes or until done.

8. Serve by creating a bed of spinach on a plate and place salmon on top. Season with squeezed lemon juice. Garnish with a slice of lemon and a bit of greens.

No notes. This is a pretty straight-forward dish. :)

After a beautiful morning of surf, this was a great lunch.

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