Pan-Seared Salmon With Autumn Tomatoes And Spinach

Recipe Ingredients

1		Salt
1		Freshly-ground black pepper
1		Paprika
1/4 cup	15g / 0.5oz	Corn meal
8 oz	227g	Salmon fillet
2 tablespoons	30ml	Vegetable oil - (to 3 tbspns)
2 cups	80g / 2.8oz	Fresh spinach leaves - washed, but
		Not dried
1		Salt
1		Yellow tomato - thinly sliced
1		Red tomato - thinly sliced
1		Red onion - thinly sliced (small)
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped fresh chives

Recipe Instructions

In a flat plate, combine the salt, pepper, paprika and corn meal. Dredge salmon on all sides in mixture. Heat oil in non-stick pan until smoky, about 30 seconds. Saute the salmon on one side for 3 to 4 minutes, turn gently and saute other side for 3 to 4 minutes. Remove to platter.

Add spinach and salt to pan and quickly stir-fry until spinach is limp. Place around salmon.

Place the tomatoes, alternating the red and yellow around spinach, top with sliced onions, vinegar, oil and chives.

This recipe yields 1 serving, but can be done in large portions too.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

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