Shallot-Sautéed Salmon
10
Points®
1 serving
Items
Olive oil
2 tsp
Uncooked wild Atlantic salmon fillet
3½ oz
Shallot
⅛ cup(s), chopped
Ground tarragon
1 tsp
White wine vinegar
2 tsp
Spinach
4 cup(s), steamed
Fresh lemon juice
1 Tbsp
Cooked long grain brown rice
1 cup(s)
How to Prepare
Heat 1 tsp oil in a nonstick skillet over medium heat. Sauté salmon until just opaque in center; set aside. Add shallot, terragon and wine to pan. Season to taste and sauté until shallots soften. Return salmon to pan and warm through. Serve over brown rice and complement with spinach, drizzled with lemon juice and 1 tsp oil.
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