Seared Salmon With Spinach And Creamy Roasted Poblanos Recipes

Steps:

• Roast the poblanos over and open flame or 4 inches below the broiler, turning regularly until blistered and blackened all over. About 5 minutes on open flame or 10 minutes in broiler. Place in a bowl, cover with a towel and let cool until handleable.
• Place the spinach in a microwavable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high until wilted, about 2 minutes. Set aside.
• Turn the oven on to its lowest setting. Heat the oil in a large skillet (preferable nonstick) over medium heat.
• Add garlic and cook til soft and lightly brown.
• Put garlic in blender.
• Rub the skin off the chiles and pull out the stem and seed pods. Rough chop and add to blender with the masa harina and milk. Blend till smooth.
• Return skillet to medium high meat. Sprinkle both sides of the fish with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes.
• Use a spatula to flip the fillets and cook until barely flakes when pressed firmly with a finger or the back of a spoon. You want it underdone.
• Move fish to oven safe plat and set in oven.
• With skillet still over medium high pour the mixture from the blender and whisk until it comes to a boil and thickens -- about 1 minute. Reduce heat to medium low and simmer, stirring frequently for 5 minutes. If thicker than cream, add a bit more milk. Taste and season with salt and pepper.
• Add spinach to the sauce and stir until it is warm and well coated.
• Plate fish with sauce under or over, your preference.
• Serve.

Steps:

• Sprinkle salt and pepper on salmon.
• Melt 1 T butter in medium skillet over medium-high heat.
• (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
• Transfer salmon to a plate.
• Melt 1/2 T butter in same skillet.
• Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
• Increase the heat to high; add half the spinach and toss 30 seconds.
• Add remaining spinach and toss until wilted.
• Divide the spinach between two plates.
• Melt remaining 1/2 T butter in same skillet over medium-high heat.
• Add remaining shallots and tarragon; saute' 30 seconds.
• Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
• Season with salt and pepper.
• Return salmon to skillet; simmer 1 minute.
• Arrange salmon with sauce atop spinach.
• Serves two; can be doubled.

Steps:

• Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
• Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
• Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. 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.