John Bencivengo Jr. and Peter Bencivengo from the U.S.S. Chowder Pot III showed us how to make the fresh seafood dish.
Pan-Seared Salmon
over a bed of sautéed spinach topped with a lemon beurre blanc
- 2 tlb- olive oil
- 2 pc- 6 oz salmon (center cut)
- 1 lb- baby spinach
- Salt and pepper to taste
- 1 tsp- minced garlic
- 1 tlb- shallot (minced)
- Pinch of parsley
- 5oz- cubed butter
- 4oz- white wine
- 1 lemon (for juice)
Pan sear the 2 salmons for 3 minutes on both sides (depending on the thickness) on medium heat in the first pan.
Then as that is cooking sauté the spinach in a little garlic and oil in the second pan.
After the salmon is cooked, remove the salmon from the pan and add the shallots and garlic then deglaze with the white wine.
Reduce the white wine then add fresh lemon juice and mount with cubed butter.
Add a pinch of parsley and pour the sauce over the salmon.
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Serve and enjoy!
