- 2
Ingredients
- Two 7 oz salmon filets, skin removed
- Coarse salt
- Freshly ground pepper
- 4 large Idaho or russet potatoes, peeled and coarsely grated
- 1 cup Champagne
- 6-8 large, fresh shrimp peeled and deveined
- 2 tbsp bitter, softened, and cut into small pieces
- 1 tbsp chopped, fresh dill
- 1 # fresh baby spinach
Preparation
Step 1
Season the almon filets on both sides with salt and pepper. Using your hands, press the grated potato onto both sides of the salmon filets. Season the potato coating with salt and pepper. Set aside.
Bring a pot of salted water to a boil while you cook the salmon and sauce.
Warm the olive oil in a large non-reactive skillet set over medium-high heat until the oilbegins to shimmer.
Place the potat-crusted salmon filets in the pan. Cook until browned, 3-4 minutes, then turn over and brown on the other side, 2-3 minutes.
Transfer the salmon filets to a non-stick cookie sheet and place in the preheated oven to keep warm.
Add the champagne to the pan and bring to a simmer. Add the shrimp to the skillet and saute until pink and the liquid has reduced to half. Remove the skillet from the pan and whisk in the butter, 1 piece at a time, and dill. Season with salt and pepper and set aside, covered to keep warm.
Add the spinach to the small pot of boiling water. Cook until wilted, about 1 minute, then drain in a colander, pressing down to remove as much water as possible.