Cracked Pepper Salmon

By ladydee009

Ingredients

• 1 1/2 pounds wild Alaskan or Washington salmon, fresh
• 1/2 cup white wine
• 1/4 cup Worcestershire sauce
• 8 fluid ounces chicken broth, fat-free, low-sodium
• 1/4 teaspoon salt
• 1 onion, yellow
• 2 tablespoons black pepper
• 2 tablespoons extra virgin olive oil
• 4 cups spinach, fresh, chopped

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Please note that this recipe requires at least 30 minutes of marinating time, which is not reflected in the prep time. Rinse fish; pat dry with paper towels.
Cut into four 6-ounce pieces, if necessary. In a resealable plastic food storage bag, combine wine, Worcestershire sauce, chicken stock and salt.
Peel onion and slice thinly and add to bag, along with the salmon. Refrigerate for at least 30 minutes, turning occasionally.
Spread black pepper on a large plate. Remove salmon, reserving marinade and onion. Press both sides of salmon into pepper to coat and set aside.
In a large skillet, heat olive oil over medium heat. Add onion to skillet. Cook until onion is soft, about 3 to 5 minutes. Remove with a slotted spoon and set aside.
Increase heat to medium-high. Place salmon, flesh side down, in the skillet and cook until crisp and browned, about 4 minutes per side.
When salmon is just cooked through, about 6 to 10 minutes, remove from skillet. Add spinach (washed) to skillet, and cook until limp.
Divide spinach equally among the serving plates. Place salmon on top. Cook marinade until reduced by half, then spoon over salmon. Serve with cooked wild rice, if desired.