Salmon Fillet over Spinach Salad with Warm Mustard Vinaigrette
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Servings: 4
Ingredients:
Salmon Fillet over Spinach Salad with Warm Mustard Vinaigrette
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 411 |
| pro | 34 g |
| total fat | 28 g |
| sat. fat | 5 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 91 mg |
| sodium | 392 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 21% |
| vit A | 50% |
| vit C | 43% |
| folate | 81% |
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4 salmon fillets (about 6 oz/175 g each)
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
3 tbsp (50 mL) extra-virgin olive oil
Half small red onion, thinly sliced
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) wine vinegar
1 pkg (10 oz/284 g) fresh spinach
Preparation:
Season salmon with half each of the pepper and salt. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add salmon, skin side down; cover and fry, turning once, until fish flakes easily when tested, about 12 minutes. Transfer to plate and keep warm. Drain off fat.
In same skillet, heat remaining oil over low heat; fry onion until softened, about 2 minutes. Whisk in mustard, vinegar and remaining salt and pepper.
Place spinach in bowl; pour vinaigrette over top and toss to coat. Divide among 4 plates; nestle salmon in centre.
Source
Canadian Living Magazine: December 2004
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