- (2) 6 oz. salmon fillets, rinsed and patted dry
- 2 tbsp. coconut oil
- 1 tsp. freshly ground black pepper
- 1 tsp. sea salt
- 1 shallot minced
- 1 tbsp. fresh ginger, peeled and grated
- ⅓ c. chardonnay
Raspberry Wasabi Vinaigrette:
- 3 tbsp. raspberry wasabi dipping mustard
- 2 tbsp. rice wine vinegar
- ¼ c. The Fresh Market Extra Virgin Olive Oil
- 2 c fresh baby spinach
- ½ c. baby portabella mushrooms, sliced
- ¼ c. sesame snack sticks from the bulk section
Season each salmon fillet with freshly ground black pepper and sea salt. Heat a nonstick skillet over medium high heat for 2 minutes, add coconut oil and swirl to coat. Sear salmon flesh side down for 2-3 minutes, turn and lower heat to medium and cook approximately 2-3 minutes longer. Remove salmon from pan and set aside. In the same skillet, add shallot and ginger and sauté until shallot is translucent and ginger is fragrant, about 2-3 minutes. Remove pan from heat and add chardonnay, scraping up any browned bits from the bottom of the pan. Return salmon to pan and continue to cook until the liquid is slightly reduced and salmon fillets are cooked to desired level of doneness, about 4 minutes.
Meanwhile make the Raspberry Wasabi Vinaigrette. In a large bowl, whisk together raspberry wasabi dipping mustard and rice vinegar. While whisking, slowly drizzle in ¼ cup of olive oil until emulsified. Add spinach and mushrooms to the bowl. Using tongs toss salad to incorporate and lightly cover spinach with dressing. Garnish with sesame sticks if desired.
To serve, place salmon on plate and spoon over ginger sauce. Serve salad alongside Raspberry Wasabi Spinach Salad.
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