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Mainstreet Cooks with the Culinary

Seared Salmon, Wilted Spinach, Dill Cream Jan 31.11 - by Michael Donnelly

Ingredients: 1, 6 oz salmon fillet (or trout) 6 oz Baby Spinach 30g unsalted butter Salt and Pepper to taste Sauce: 1 Cup Heavy Cream (35%) ¼ Cup White Wine ¼ Onion 2 Cloves of Garlic 1 Bunch of Dill 2 Sprigs of Thyme 1 Bay Leaf Salt and Pepper to taste Method: For Sauce: 1) To make the sauce, first heat some canola oil in frying pan. Add onion and garlic and cook until translucent, about 2 minutes. 2) Add white wine to pan and reduce by 2/3. At this point add the thyme, dill and bay leaf to the mixture. 3) Add cream to the pan and allow flavours to infuse. Reduce the cream by ½. 4) Remove bay leaf and sprigs of thyme. 5) Ensure that sauce is proper consistency, continue to reduce if it is not. For Fish: 1) Season skin side of the trout with salt and pepper. 2) Heat frying pan and canola oil to high heat and place the fish skin side down in the frying pan. Season flesh side of the fish at this point. 3) Once the fish is in the pan, turn the heat down to medium low, and allow to cook skin side down until it is cooked about half way. Once this is done, flip the fish and allow to cook the rest of the way. 4) For the spinach, melt butter in a pan at medium heat. Season spinach with salt and pepper to your own taste. 5) Allow spinach to wilt.
6) Once the spinach is wilted, place inside a clean dish towel, and squeeze out excess moisture. 7) Present dish by placing wilted spinach in the centre of the plate, the piece of trout on top of it, and the sauce around the base. If you wish you can garnish with extra dill weed.

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