Submitted by: Isabel De Los Rios
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Servings: 2
Tarragon brings intense flavor to this delicious salmon filet.
1/4 c. whipping cream, heavy, full-fat, raw, grass-fed or pastured, organic
2 salmon
sea salt & black pepper to taste
2 tbsp. butter
1 shallots
1/2 tbsp. fresh tarragon
6 oz. baby spinach
1/3 c. white wine
Season the salmon with salt and pepper.
Melt 1 tablespoon of the butter in a pan. Add the salmon to the pan skin-side down and saute until golden brown on both sides, about 4 minutes per side. Set the salmon aside.
Melt 1/2 tablespoon of the remaining butter in the same pan. Add the shallot and the tarragon, and saute for 30 seconds. Add the spinach and toss until wilted. Plate the spinach.
Melt the remaining 1/2 tablespoon butter in the same pan. Add the wine and deglaze the bottom of the pan. Add the cream and simmer until the sauce thickens, about 3 minutes. Place the salmon on the spinach and pour the sauce over both.
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