Pan-Seared Salmon on Wilted Spinach with Balsamic Onions and Mustard-Herb Sauce
Judi Voye
ingredients
- Mustard Sauce:
- 1/4 cup plain yogurt
- 1 Tbsp chives, finely chopped
- 1/4 cup low-fat mayonnaise
- 1 Tbsp Italian Parsley, finely chopped
- 2 Tbsp whole grain mustard
- 2 Tbsp Dijon mustard
- 1 lemon, juiced
- Salt & pepper to taste
- Balsamic Onions:
- 1 Tbsp olive oil
- 1 yellow onion, sliced very thin
- 1/4 cup balsamic vinegar
- 1 Tbsp honey
- Salmon:
- 4 4 1/2-oz salmon filets
- 2 Tbsp olive oil
- 4 cups spinach leaves, washed, stems removed
- 2 Roma tomatoes, julienned
directions
- 1
For mustard-herb sauce, combine yogurt, chives, mayonnaise, parsley, mustard and lemon juice. Salt and pepper to taste and keep refrigerated until ready to use. Makes more sauce than needed.
- 2
For balsamic onions, first heat 1 Tbsp olive oil over medium heat in a small saucepan. Add sliced onion and cook for 2 - 3 minutes, stirring often. Reduce heat to low and add balsamic vinegar and honey. Cook approximately 10 minutes of until onions are soft. Season with salt and pepper and set aside until ready to use.
- 3
Preheat oven to 375°F. Season salmon with salt and pepper. Heat a 10-inch nonstick sauté pan over medium-high heat. Add remaining 2 Tbsp olive oil. Sear salmon on both sides until golden brown, approximately 2 minutes per side.
- 4
Place salmon filets on a sheet pan and bake at 375°F for 4 - 8 minutes to desired doneness. Do not overcook. When salmon is finished cooking, add spinach and tomatoes to sauté pan and heat just until spinach begins to wilt.
- 5
To serve, divide spinach among 4 servings plates. Place salmon on top of spinach. Drizzle with mustard-herb sauce and garnish with balsamic onions.
Source: Judi
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