Added by VaCoke | Wed 26 Oct 2011 @ 21:40
This is a rich version of Salmon Salad. It is served over room temp. spinach but the salmon is just out the pan and hot. The lemon rind can be removed with a sharp veg. peeler. Making sure not to get the white pith below. The raisins are re-hydrated. The parsley rolled into a chifinade. The pine nuts are roasted in a 325 degree oven for 12 minutes or until just toasted light brown. They burn easy so be careful. The best way I have found for salmon to really, \\\"sing\\\" is to cook it in a hot pan, cook it fast. Take it off heat place a lid over top. The result is continually fab-o! Though this recipe is labor intensive initially it is well worth it. The special way this goes together makes this recipe a spectacular way to serve salmon!
2 filet of salmon
1 cup pine nuts
1 small bag spinach (washed & cleaned - stems removed)
1 large bunchflat leaf parsley
Rind from 1 lemon (just yellow parts)
1 cup Tuscani Salad Dressing (Kraft)
1 cup yellow raisins
2 Tablespoons butter
2 T EVOO
Old Bay Crab Seasoning
First measure the raisins, and peel the lemon. Place raisins in a bowl pour 1/2 cup hot boiling water over. Next take the peel off the lemon, align it and cut it into thin strips, like a matchstick cut except much thinner. Place it in a small bowl then pour hot boiling water over just to cover. ( reserve the water from this.) Let them sit for as much as 20 to 30 minutes. Measure out 1 cup of Pine Nuts into a oven safe skillet and toast for 14 to 16 minutes at 325. Watch carefully, these burn VERY easily! When ready take out of oven pour straight into medium size work bowl.
Get the spinach ready and place 2 cups per plate. Make sure the spinach is dry. (use of spinner is suggested.) Use the bottle of Tuscanny Salad Dressing to lightly dress the spinach. Set aside. Pinch the parsley leaves from a good size bunch onto a cutting board. Gather them together and fold the outside edge of the bunch towards the center of the mass. Keep doing this until it rolls onto itself tightly. Use a sharp knife to cut from one end to the other. Then cut the opposite way. Place the parsley, drained raisins, drained lemon, 1 Cup Tuscani dressing, pine nuts and stir well until all ingredients are covered in dressing. Add 1/4 cup of the left over water. Mix well. Wash and pat dry 2 fillet of salmon. Season with a couple shakes of Old Bay Crab Seasoning, or Louisanna spice mi. Put 2 Tablespoons oil in saute pan until it shimmers. Place salmon skin side down into very hot pan, cook with splatter screen over top until the salmon lets go on it\\\'s own and doesn\\\'t need to be scraped with a spatula, it should just move easily. When this happens place a couple fingers center of the filet, scoop up the underside and flip. Now add the 2 Tablespoons of butter into the hot pan, if dry use additional EVOO or cooking wine. This side takes about 4 to 5 minutes or less depending on the thickness of your fillet\\\'s. Flip back over, (without touching as at this time it will be hot. ) Remove pan from heat, place lid on top until ready to serve.
Put plates with spinach and dressing around the edge next to the skillet with the fish. Place each fillet in center of plate. Spoon on with slotted spoon the parsley, mix. This will be great, trust me.