4 skinless, boneless salmon fillets
4 tablespoons virgin olive oil
1/2 pound spinach, cleaned and washed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup finely chopped onion
3 ripe tomatoes, peeled, seeded, and cut into 1/2 inch pieces
1 tablespoon chopped fresh parsley


1. Arrange the salmon on a plate, and pour 1 tablespoon for the oil over them, cover with plastic wrap and refrigerate.

2. In a skillet, heat 1 tablespoon of the remaining oil. When hot, saut» the spinach for 1 1/2 minutes. Mix in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and divide the spinach among 4 plates.

3. Heat the remaining 2 tablespoon of the oil in the skillet, and saut» the onion for 1 minute. Add the tomatoes, 1/4 teaspoon of the salt, remaining pepper and cook for about 30 seconds. Set aside.

4. Remove the salmon from the refrigerator; sprinkle it with the remaining salt. Heat a nonstick skillet until very hot, ad the salmon steaks and saut» for 1 1/2 minutes on each side. Let rest in the pan for a few minutes before serving.

5. Spoon some of the onion- mixture over the spinach, top with the salmon, sprinkle with parsley and serve.
Jacques Pepin likes salmon because it is available all year round and very versatile. Here he simply saut»s the fish and serves it on a bed of greens.
Saut»ed Salmon On Greens
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