lemon butter salmon with spinach, bacon, and blue cheese;
A delicious fresh salmon filet, topped with sautéed spinach, bacon, and blue cheese.
Servings: 4
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Ingredients
Lemon Butter
- ½ cup dry white wine (I like sauvignon blanc, but chardonnay can also work too)
- 3 Tbsp lemon juice
- 1-2 tsp cornstarch
- 10 Tbsp unsalted butter
Salmon
- 4-6 Tbsp crumbled bacon (approximately 6-8 strips)
- 2 cloves garlic, minced
- 4 cups raw spinach
- 4 8 oz salmon portion
- 8-12 oz blue cheese
- 3 Tbsp olive oil
- salt & pepper
Instructions
Lemon Butter
- Add the wine and lemon juice to a large pan, and simmer for approx 10 minutes or until reduced by half.
- Add a small amount of cornstarch. Start with 1 tsp and whisk to thicken. Add a second tsp as needed.
- Add the butter, and whisk/stir until melted and incorporated.
Salmon
- Cook bacon and get nice and crispy. Remove to a paper towel-lined plate to drain.
- Dispose of the majority of bacon grease, leaving a little in the pan. Add the garlic and a pinach of salt to the pan and cook 30 seconds until fragrant.
- Add the 4 cups of spinach to the pan and sautee until wilted. It may not all fit in the pan all at once, so you can start with 1 or two cups and add the remaining spinach as the others begin to wilt. Remove to a plate.
- Season salmon filet with salt and pepper. Add a splash of olive oil to the pan, and add the salmon filet, skin side up. Cook for 6 minutes, then flip and cook for 4 minutes on the other side.
- Remove salmon to serving plate. Top each filet with sauteed spinach, and ladle lemon butter sauce over top. Sprinkle with blue cheese and crumbled bacon and serve warm.
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