Title: Sauteed Salmon Scallops with Greens
Categories: Fish Appetizer Salmon
Yield: 8 Servings
| 2 | lb | Spinach, fresh |
| 1 1/2 | lb | Salmon fillets; skinless |
| | | Salt |
| | | Pepper |
| 3 | tb | Olive oil |
| 1 | lg | Onion, yellow; finely chopt |
| 2 | | Garlic clove; pressed |
| 3 | tb | Lemon juice |
| 3 | tb | Parsley, fresh; minced |
Wash greens thoroughly and remove tough stems; cut leaves into thin strips
and set aside. Rinse salmon and pat dry. Hold knife at an angle and slice
salmon into 4 or 8 equal pieces. Place each piece of fish between 2 pieces
of waxed paper, the cut sides against paper, and pound gently with a mallet
or rolling pin to create slices of even thickness (about 1/8 inch thick).
Season scallops of salmon with salt and pepper if desired. Heat 2
tablespoons of the olive oil in a 5- to 6-quart pan over medium-high heat.
Add the onion and stir until tender but not brown, about 4 minutes. Stir in
the garlic and greens; cook, stirring, until the greens are just tender,
about 3 minutes. Transfer greens to a bowl and keep warm. Heat about 1
teaspoon of the remaining oil in the pan, or in a 10- to 12-inch frying
pan, over medium-high heat. Add scallops to pan in a single layer (you will
cook salmon in several batches) and cook until edges turn opaque, 20 to 30
seconds. Turn scallops and cook other side about 15 seconds. Lift cooked
salmon from pan and keep warm. Repeat with remaining scallops, adding
additional oil if necessary to prevent sticking. When scallops are cooked,
add the lemon juice to the pan and scrape the bottom of the pan with a
wooden spoon to loosen browned bits. Stir in the parsley and set aside. To
serve, divide greens among warmed plates, top with 1 or 2 of the salmon
scallops, pour the pan sauce over each serving.