Seared Salmon with Spinach "Hollandaise"
Serve this seared salmon and spinach sauce with sautéed cherry tomatoes.
- 2 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 8 ounces factory-washed baby spinach
- Salt and ground black pepper
- Pinch of hot red pepper flakes
- 1 teaspoon fresh lemon juice
- 4 center-cut salmon fillets (5 ounces each)
Place 1 tablespoon of the oil, garlic, spinach, a sprinkling of salt and pepper, and pepper flakes in a large heavy nonstick skillet. Cover and steam over medium-high heat until the greens are wilted and brightly colored — 4 to 5 minutes. Transfer spinach to a blender and process until puréed. Stir in lemon juice and keep warm.
Meanwhile wipe out skillet and return to strong medium-high heat. Set salmon fillets on a plate and drizzle with remaining tablespoon of oil. Turn to coat, then season with salt and pepper.
Add salmon fillets, flesh side down, to pan. Cook over high heat until they develop an even, rich brown crust — 3 to 3 1/2 minutes. Turn salmon fillets and continue to cook until skin side develops same crust — 3 to 4 minutes longer for medium, 4 to 5 minutes longer for medium-well. Transfer to plates, spoon a portion of sauce over salmon and serve immediately.
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