Pan-Seared Salmon With Autumn Tomatoes And Spinach

By á-170456

Ingredients

• 1 pinch salt
• 1 pinch freshly-ground black pepper
• 1 pinch paprika
• 1/4 cup corn meal
• 8 ounces salmon fillet
• 2 tablespoons vegetable oil - (to 3 tbspns)
• 2 cups fresh spinach leaves washed, but
• not dried
• 1 pinch salt
• 1 yellow tomato thinly sliced
• 1 red tomato thinly sliced
• 1 small red onion thinly sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh chives

Details

Servings 1

Preparation

Step 1

In a flat plate, combine the salt, pepper, paprika and corn meal. Dredge salmon on all sides in mixture. Heat oil in non-stick pan until smoky, about 30 seconds. Saute the salmon on one side for 3 to 4 minutes, turn gently and saute other side for 3 to 4 minutes. Remove to platter.

Add spinach and salt to pan and quickly stir-fry until spinach is limp. Place around salmon.

Place the tomatoes, alternating the red and yellow around spinach, top with sliced onions, vinegar, oil and chives.

This recipe yields 1 serving, but can be done in large portions too.