Pan Roasted Salmon With Spinach Salad And Crab Vinaigrette Recipe
4 (7-ounce) skin-on filets king or Atlantic salmon
Salt and fresh-ground black pepper, to taste
4 TBS oil
6 oz. crinkly or flat-leaf spinach, washed, dried and stemmed
1 red bell pepper, seeded, roasted, peeled and chopped
1/2 cup very thin-sliced fennel bulb (anise)
3 to 4 TBS Fathom's Crab Vinaigrette (recipe given)
Preheat oven to 400°F. Season salmon with salt and pepper on both sides. In a nonstick ovenproof skillet, place oil over medium-high heat. Sear fillets, skin side down, until crispy. Flip fish and place in oven 5 minutes.
Meanwhile, in a large bowl, combine the spinach, peppers and fennel. Toss with vinaigrette. Season with salt and pepper. Divide salad among 4 plates and top each with a salmon fillet. Makes 4 servings.
Per serving (includes 3 tablespoons Fathom's Crab Vinaigrette): 461 calories, 58 percent calories from fat, 42 grams protein, 5 grams carbohydrates, 1 gram total fiber, 30 grams total fat, 114 milligrams cholesterol, 142 milligrams sodium.
How to roast and peel a pepper: Cut the pepper in half. Remove seeds and place cut side down on a baking sheet. Place as close as possible to the element of a preheated broiler. Let broil about 10 minutes or until skin is blistered and charred. Remove from broiler and place pepper halves in a paper bag. Seal and let cool 20 minutes. Use a sharp paring knife to peel away skin. Holding the pepper under running cold water can also help remove the loosened skin.
Recipe adapted from one from Fathom in Palm Beach.
Fathom's Crab Vinaigrette
1/2 tsp. Dijon mustard
1 small shallot, finely diced
1/2 tsp. chopped fresh tarragon
1/3 cup white balsamic vinegar
2 tsp. fine-chopped chives
2 tsp. sugar
2/3 cup olive oil
2 1/2 TBS crabmeat (2.25 ounces)
Combine mustard, shallots, tarragon, vinegar, chives and sugar in a nonreactive bowl. Slowly drizzle in the oil, whisking constantly until thick. Fold in the crabmeat. Makes 1 cup.
Per (1-tablespoon) serving: 88 calories, 92 percent calories from fat, .89 gram protein, 1 gram carbohydrates, .01 gram total fiber, 9 grams total fat, 3 milligrams cholesterol, 20 milligrams sodium.
Although the chef uses rock crabmeat, we used Reese brand crabmeat with 15 percent leg meat and it worked fine.
Recipe adapted from one from Fathom in Palm Beach.
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