Seared Salmon with Brasied Spinach and Leek

11:27 AM, Aug 5, 2013   |    comments
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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

Olive oil

Fresh Baby Spinach

Leek, sliced, white part

Fennel, fresh, julienne

Shallot, minced

White wine

Saffron shellfish essence (or any light, clear sauce)

Herb oil

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.


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