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Sautéed Salmon on Greens
Yield: 4 servings 4 skinless, boneless salmon fillets, or salmon steaks 4 tablespoons olive oil ½ pound spinach thoroughly cleaned ¾ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup chopped onion 3 ripe tomatoes (about 1 ¼ pounds), 1 tablespoon coarsely chopped Italian (flat-leaf) parsley
Arrange the salmon steaks on a plate, spoon 1 tablespoon of the olive oil over them, cover with plastic wrap and refrigerate. In a skillet, heat 1 tablespoon of the remaining olive oil. When hot, sauté the spinach for 1 ½ minutes or so. Add salt and pepper to taste. Heat the remaining 2 tablespoons of olive oil in the skillet and sauté the onion for 1 minute. Add the tomatoes, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper, and cook for about 30 seconds. Set aside. Remove the salmon from the refrigerator, and sprinkle it with the remaining ¼ teaspoon salt. Heat a non-stick skillet until very hot, add the salmon steaks, and sauté for about 1 ½ minutes on each side, this may take at little longer, depending on the thickness of the salmon. Let rest in the pan for a few minutes before serving. Spoon some of the onion-tomato mixture over the spinach and top with salmon. Sprinkle with the parsley and serve.
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