Pan-Seared Salmon with Sauteed Baby Spinach and a Pink Grapefruit Pinot Noir Sauce

Total Time:
17 min
10 min
7 min

4 servings

  • 5 teaspoons olive oil
  • 4 (6 ounce) salmon fillets, skin on, scaled and scored
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1 tablespoon unsalted butter
  • 2 (10-ounce) packages baby spinach, washed and spun dry
  • Pink Grapefruit Pinot Noir Sauce, recipe follows
  • For the Pink Grapefruit Pinot Noir Sauce:
  • 1 cup fresh squeezed pink grapefruit juice
  • 1/2 cup Pinot Noir
  • 1/4 cup thinly sliced shallots
  • 1 garlic clove, smashed
  • 3 sprigs fresh thyme
  • 1 cup chicken stock
  • 3 to 4 tablespoons cold unsalted butter, cubed
  • 4 teaspoons chiffonade fresh basil leaves, optional
  • Grapefruit segments
  • Preheat an oven to 200 degrees F.

  • Preheat a large saute pan with 3 teaspoons of the olive oil. Season the fillets on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Sprinkle the skin sides evenly with the sugar.

  • Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, about 3 minutes. Flip over and cook on the other side for 1 to 1 1/2 minutes. Remove from the pan, place on a small ovenproof dish or platter, and place in the oven to keep warm, skin side up.

  • Add the remaining olive oil and butter to the pan and once the butter is melted, add the spinach and remaining salt and pepper. Cook the spinach until wilted, 3 to 4 minutes.

  • Serve the salmon by dividing the spinach among 4 warmed entree plates, place a piece of salmon on top of the spinach, and drizzle the sauce around the plate.

For the Pink Grapefruit Pinot Noir Sauce:
  • Place all the ingredients except the butter, basil and grapefruit segments in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is slightly thickened. Reduce the heat to low, remove pan from the heat, add a few cubes of the butter and use a whisk to stir constantly until the butter is melted. Return to the heat and add a few more pieces. Continue to place the pan on and off the heat, adding a few cubes of butter at a time, and whisking until all the butter is used. Remove the sauce from the heat and strain through a fine-mesh strainer. Stir in the grapefruit segments and chiffonade of basil and keep warm until ready to serve - do not allow the sauce to boil or it will separate.

  • Yield: about 1 1/4 cups

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