4 (6 ounces each) salmon fillets
4 tablespoons olive oil
2 tablespoons butter
18 ounces fresh spinach
4 cloves garlic, minced
4 tablespoons parsley, finely chopped
6-8 ounces crème fraîche (store-bought or homemade)
Salt and pepper
Pinch of cayenne
1. Pat salmon dry with paper towels and season well with salt and pepper.
2. Heat olive oil in large skillet over medium-high heat and place salmon in skillet skin side down. Cook about 3 minutes per side, or until salmon is cooked through and flakes easily. Remove to plate skin side up.
3. Add butter to skillet. Once butter begins to foam add garlic and cook until fragrant, about 30 seconds. Add spinach, parsley and crème fraîche and cook until spinach has wilted. Season with salt, pepper, and cayenne to taste. Serve spinach mixture topped with salmon.
This recipe is from Chase Blackwell. I attempted to make it quite a while ago only to find that my spinach had bugs in it, so I modified the recipe to omit the spinach. This time, the spinach was great and everything turned out perfectly. I served the salmon and spinach with rice which worked out quite well.