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This recipe was uploaded by VaCoke
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.