Peabody Opera House Recipe by Executive Chef Jeff Seaborn
Seared Salmon with Brasied Spinach and Leek
Salmon Filet 6oz - skinless, pinned bones removed
Salt and Pepper to taste
Fresh Baby Spinach
Leek, sliced, white part
Fennel, fresh, julienne
Saffron shellfish essence (or any light, clear sauce)
Sweet potato frites
Red Bliss Pillars
1) Lightly season salmon and pan sear on both side. Finish salmon in 300 degree oven.
2) While salmon is in oven, prepare spinach by heating olive oil in pan. Add shallot, leeks and fennel. Saute unilt slightly tender. Add wine and simmer until most of wine is gone.
3) Put spinach on plate. Top with salmon and top with a few tablespoons of saffron fish essence and a dash of herb oil.