MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pan Roasted Wild Salmon w/Grape Tomatoes & Wilted Spinach
 Categories: Seafood, Vegetables, Greens
      Yield: 4 servings

     20    Whole grape tomatoes; pref
           - organic
     24 oz Wild Alaskan salmon
     10 oz Fresh organic spinach
      1 tb Grass-fed butter
    1/2 ts Fresh ground black pepper
    1/4 ts Celtic sea salt

  Set oven @ 400°F/205°C.

  Add butter to a medium oven-proof saute pan and heat
  over medium high heat.

  Rinse salmon, pat dry and sprinkle with salt and pepper.

  When butter has melted and pan is hot, add the salmon
  fillets - skin side up - to the pan.

  Cook 2-3 minutes. Do not turn.

  Add the grape tomatoes to the pan around the fish and
  stir gently, cooking 2 more minutes.

  Flip the fish.

  Place the pan in the oven to complete cooking to desired
  doneness (2 minutes for medium-rare; 4 minutes for
  medium-well).

  During the last minute of cooking, place the fresh
  spinach leaves over the salmon and allow to wilt.

  Remove from oven, layer spinach on plates and top with
  salmon and tomatoes.

  UDD NOTES: If you can get "organic", great. Otherwise
  use what you got. The "Celtic sea salt" is a pretension
  - according to the Mayo Clinic, Celtic sea salt is
  nutritionally the very similar to table salt. Just use
  regular butter (salted or unsalted - your choice) in
  place of the "Grass-fed" called out in the ingredients
  list.

  RECIPE FROM: https://discoveryeye.org

  Uncle Dirty Dave's Archives

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