FISH: The vegetable mix and sauce makes the pan-fried salmon not only tastier, but more a dish-in-one to serve your family.

PAN-SEARED SALMON:



8 x 3oz. each salmon fillets

2 tbsp. chopped dill

1 tbsp. cooking oil

2 tsp. butter

vegetable mix:

1 bunch spinach, stems removed, chopped
2 green onions, sliced diagonally
2 shallots, very finely diced
1 stalk celery, finely diced
1 small tomato, chopped + ¼ cup tomato juice

1 tbsp. brandy

dashes Tabasco sauce

pinch nutmeg

2 tbsp. lemon juice

salt and freshly-ground pepper

4 chives, finely chopped to garnish



Rinse and pat dry salmon, add salt and pepper to taste and sprinkle with chopped dill.

In a large non-stick skillet, heat oil until hot. Cook 2 pieces of salmon fillet at a time. Sear them over high heat for about 2 minute on each side. Remove and keep warm while cooking the rest of the fillets.

Reheat pan to very hot, melt butter. Add spinach and green onions. Cook until spinach is just wilted. Add nutmeg and salt and pepper to taste. Remove with a slotted spoon and drain spinach. Set aside.

Add shallots and celery to the pan, then the tomatoes. Cook for 1-2 minutes; then add Tabasco, brandy, tomato juice and lemon juice. Cook over medium heat to reduce slightly and thicken sauce. Adjust seasoning.

Arrange spinach on 4 heated serving plates. Top this with 2 pieces of salmon. Pour sauce over fish to serve, garnished with chopped chives