Ron Burns’ Wild Salmon with Spinach
Served with citrus beurre blanc and sautéed spinach
- 1 ½ lbs. salmon filet*
- ¼ C olive oil
- ¼ C shallots
- 1 t dill
- 1 t ground black pepper
- 4 oz. spinach
- 5 oz. unsalted butter, room temperature
- 2/3 C white wine
- 1 T black peppercorns
- 1 lemon
- 1 orange
- 2 limes
- 1/8 C red wine vinegar
In container combine olive oil, shallots, dill and black pepper, saving one-half of the shallots for beurre blanc sauce.
Squeeze juice of citrus (no seeds) into sauce pan and add black peppercorns, red wine vinegar and one-half of white wine and reduce by half, let stand for seven minutes. Take four ounces of butter and whisk into reduction liquid (add butter one ounce at a time) and strain afterwards.
Cut salmon into three pieces and oven cook or barbecue until salmon is cooked to your preference. Brush with fish baste a few times while cooking.
In sauté pan add one ounce of butter, the spinach and remainder of white wine and sauté until cooked.
On a plate, place spinach in center, salmon on top of spinach and ladle sauce over salmon.
*With good management and fairly healthy habitat, wild Alaskan salmon remain abundant, unlike their Atlantic counterparts.