Seared Salmon on Baby Spinach

Ingredients

• 3 ounces baby spinach leaves 
• 2 tablespoons butter ()
• 0.3 cup cooking wine dry white
• 1.5 tablespoons tarragon fresh chopped
• 14 ounce salmon fillet skinless
• 3 large shallots sliced
• 0.3 cup whipping cream 

Equipment

• frying pan

Directions

1. Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat.
2. Add salmon; sauté until just opaque in center, about 4 minutes per side.
3. Transfer to plate.
4. Melt 1/2 tablespoon butter in same skillet.
5. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds.
6. Add remaining spinach; toss until wilted. Divide between plates.
7. Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat.
8. Add remaining shallots and tarragon; sauté 30 seconds.
9. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.