Pan-Seared Salmon with Wilted Spinach
The algorithm made me do it. On two occasions I viewed chefs (Eric Ripert and Thomas Keller) cook fish using a “unilateral method” – approx. 90% of cooking a fish fillet is done on one side (skin side) then a flip and a quick cook on the other side. The result is crispy skin, succulent (not dry) fish.
I tried this method with a skin-on salmon fillet and the results were terrific. If you’re a fan of crispy fish skin – this is the way.
I paired the fish with some wilted spinach flavoured with diced red onion, some white wine, cream and tarragon. Add some rice pilaf and you have a satisfying meal that can be whipped up on a weeknight.
2
servings
10
minutes
10
minutes
-
2 skin-on salmon fillets
-
Sea salt and black pepper (to taste)
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3 Tbsp. vegetable oil
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1/3 cup finely diced red onion (or shallot)
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2 Tbsp. fresh tarragon, finely chopped (or 1 Tbsp. dry)
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6 cups loosely packed baby spinach leaves
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1/3 cup dry white wine
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1/3 cup heavy cream
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Squeeze of lemon juice
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Some grated lemon zest to taste
- Take your salmon out the fridge and allow to come to room temperature (about 20 minutes). Pat both sides of the salmon (especially the skin side) with paper towel (important for crispy skin).
- Place a skillet on your stove top over medium-high heat (leave pan on heat for about 5 minutes). Season both sides of your salmon with salt and pepper. Add just enough oil to coat the bottom of your…
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