Salmon with Tarragon Cream

Great as a finishing touch for grilled lamb, pork or chicken.

Method:

1. Season salmon with salt and pepper and saute over medium heat until nearly cooked through. (approximately 3 to 4 minutes per side)

2. Remove salmon from pan. Add spinach and 1/2 of shallots to the pan, saute until just wilted, and remove.

3. Add cream, other half of shallots, tarragon and lemon to the pan. Reduce until thick enough to coat the back of a spoon.

4. Put salmon back into the pan with sauce and saute for 1 minute.

5. Serve salmon on top of wilted spinach and top with sauce.

Yield: 4 servings.