| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 8 |
tb |
Butter |
| 1 |
|
Onion; thinly sliced |
| 1 |
lb |
Spinach |
| 6 |
|
6-ounce salmon fliets |
|
|
Salt and freshly ground pepper |
| 3 |
tb |
Olive oil |
| 1 1/2 |
c |
Whipping cream |
| 1/2 |
c |
Vodka |
| 2 |
tb |
Green peppercorns in water; drained and crushed |
| 3 |
tb |
Fresh lime juice |
| 1/4 |
c |
Snipped fresh chives |
INSTRUCTIONS
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch
oven. Cover and bake until onion is golden brown, stirring occasionally,
about 45 minutes.
Stir spinach into onion and bake until just wilted, about 3 minutes. Remove
from oven; keep warm.
Season salmon with salt and pepper. Heat oil in heavy large skillet over
high heat. Add salmon in batches and cook about 3 minutes per side for
medium. Transfer to platter. Tent with foil to keep warm. Pour off excess
oil from skillet. Add cream and vodka and boil until slightly thickened,
about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter
and stir until butter is just melted. Mix in lime juice, season with salt
and pepper.
Divide spinach and onion mixture among plates. Top each with salmon fillet.
Spoon sauce over. Sprinkle with snipped fresh chives. Posted to EAT-L
Digest by Terry Pogue <tpogue@IDSONLINE.COM> on Dec 25, 1997
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