Salmon with spinach, shallots and tarragon
This one-skillet meal is easy and makes a great weeknight meal.
Many people believe that climate change exists as a result of carbon dioxide emissions from various human activities. Many look to hybrid or electric cars and other green products to be part of the solution.
You can also make a difference with your fork and spoon. A significant amount of petroleum energy is used to grow the grains that are used in processed foods, fertilizers, and livestock feed.
Wild fish are one of the ecologically best protein sources. Some farmed fish also meet high environmental standards.
Salmon works well in this simple and delicious dinner. Other fish would work also. Open the windows in your kitchen and turn on the kitchen fan while you’re cooking, or the next morning you’ll be reminded you ate salmon the night before.
Servings: 2
Ingredients
- 2 salmon fillets
- 1 bunch spinach, de-stemmed or the equivalent in baby spinach leaves, washed and drained
- 1 shallot, minced
- 1 tablespoon dried tarragon (or 3 tablespoons fresh, chopped)
- Salt and pepper to taste
- 1 tablespoon canola oil, divided
- 1/2 cup dry white wine
Directions
- Salt and pepper the salmon.
- In a heavy skillet over medium heat, heat half a tablespoon of the canola oil. Add the salmon and cook for about 4 minutes per side or until cooked through (10 minutes total of almost any cooking method per inch of fish, measured at the thickest part).
- Set the salmon aside and keep warm.
- To the same skillet, add the rest of the canola oil and sauté one-half of the shallots for about a minute. Stir in the tarragon. Add half the spinach leaves and cook until partially wilted.
- Add the rest of the spinach and cook, stirring in the underlying shallots and tarragon. Season to taste.
- Mound the spinach on warmed plates and top with a salmon fillet.
- Sauté the remaining shallots, add white wine and reduce a little. Pour this over the salmon and spinach.
Nutrition information (per serving)
- Calories: 360
- Total fat: 19 g
- Saturated fat: 4 g
- Cholesterol: 55 mg
- Sodium: 150 mg
- Total carbohydrate: 10 g
- Dietary fiber: 3 g
- Total sugars: 3 g
- Protein: 27 g
Does not include added salt. This is based on 2 4-ounce fillets, raw