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Channel 3 Better Connecticut

Live Airing 10/17/08

PAN SEARED SALMON WITH FRESH ROMA TOMATOES, CAPERS & BABY SPINACH

2 TBSP BUTTER
2 TBSP OLIVE OIL
8 OZ. WILD CAUGHT SALMON, Patted Dry
2 Coursely Chopped Roma Tomatoes, seeded
(2 small or 1 medium)
squeeze of lemon
pinch of white pepper
2 TBsp Capers
1/4 to 1/3 C. White Winw (Pinot Gririo)
2 Cips baby Spinach
Sea Salt
Cooked Rice for serving and lemon garnish

In a medium saucepan, melt butter and olive oil. Heat until almost smoking, carefully adding salmon, shake pan to keep salmon from sticking.
Sear one side for a few minutes, turn, and sear the other sode.  Keeping pan hot, add tomatoes and capers, (include a small amount of brine) lemon and pepper to taste.  Simmer fow a few minutes, add wine. All the while, keep pan hot, and contents gently moving.  Transfer to a 450 degree oven for about 3-4 minutes. Remove pan, add spinach, return to oven for a few inutes, or until spinach is wilted and salmon is done to desired firmness. Salt to taste. Serve over rice