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One Skillet Salmon with Spinach
Print recipe
| Serves | 2 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Allergy | Fish |
| Meal type | Main Dish |
| Misc | Serve Hot |
Ingredients
- 1 tablespoon butter
- 1 tablespoon Fillipe Berio Delicate extra virgin olive oil
- 3 cubes fresh spinach leaves
- 1/2 Medium green onion (sliced)
- 2 6-8 oz salmon steaks
- 1 tablespoon Two Snooty Chef's Hungarian Ragout Seasoning
- 1/4 cup Chardonnay wine
- 1 cup blueberries (pureed)
- juice of 1/2 lemon
- 1 tablespoon Pompeian Honey Balsamic Vinegar
Directions
| Step 1 | |
| Heat the skillet to medium heat (40 C if using Platinum). Add butter and olive oil. Add spinach leaves & onions. | |
| Step 2 | |
|
Lay the salmon on top of the leaves. Season the salmon with Hungarian seasoning. Pour the wine around the salmon but not over it.  | |
| Step 3 | |
| Cover and turn the heat to low. Simmer 20 minutes. | |
| Step 4 | |
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While the salmon is cooking, mix the blueberries, lemon juice and balsamic in a small saucepan. Simmer until the salmon is done. Top the salmon with the blueberry topping. Serve.  | |
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If you thought you could only put these ingredients in a salad, you now have a new way of making this. Salmon is so good for you anyway and pairing up with the two ingredients made this a delicious healthy light dinner. Gotta love that!
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Great minds Lori. I love your version with the Salmon.
I love salmon so I am sure this would make my tummy happy.
I make a lot of salmon. I’m always trying to come up with new ways to cook it. Lori your recipe sounds delicious