Seared Salmon on Baby Spinach

Serve with Schramsberg Brut Rosé
Serves 2


  • 2 salmon filets, skin-on, 8 ounces each
  • 2 tbsp. butter
  • 2 oz. olive oil
  • 3 large shallots
  • 2 cloves chopped garlic
  • 1 1/2 tbsp. chopped fresh tarragon
  • 3 oz. baby spinach leaves
  • 1/3 cup dry white wine
  • 1/4 cup whipping cream


  • Sprinkle salmon filets with salt and pepper.
  • Heat 2 ounces of olive oil in medium skillet over medium-high heat.
  • Add salmon and saute until just opaque in center, about 2 minutes per side. Transfer to a plate and keep warm.
  • Melt one tablespoon of butter in the same skillet.
  • Add half the shallots and tarragon and sauté for 30 seconds.
  • Increase heat to high, add half the spinach and toss for 30 seconds. Sprinkle with salt and freshly ground pepper.
  • Add remaining spinach and toss until wilted. Divide between two plates and keep warm.
  • Melt the remaining one-tablespoon of butter in same skillet over medium-high heat.
  • Add remaining shallots and tarragon and sauté 30 seconds.
  • Add wine and cream and bring to a boil.
  • Reduce until the sauce is thick enough to coat a spoon, about 3 minutes. Season with salt and pepper.
  • Return salmon to the skillet and simmer for about one minute.
  • Place salmon on spinach and top with sauce.


    Submitted by Chef Murat Eskicioglu, Palace Hotel, San Francisco, CA

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