Pan Seared Salmon Atop Spinach Salad

• Spinach Salad
• 6 handfuls spinach leaves (frozen or fresh)
• 1 cup pearl onions(frozen or fresh)
• 3 tablespoons grated mozzarella
• salt and pepper to taste
• 2 tablespoons reg. butter
• Pan- Seared Salmon
• 2 salmon filets
• 1 tablespoon Irish butter
• 1 tablespoon dry red wine
• salt and pepper to taste
• 2 dashes onion powder
• 1 teaspoon minced leak
• 2 teaspoons minced shallot
• 1 tablespoon olive oil

1. If using FROZEN follow this step and continue (if using FRESH continue to STEP 2) rnrn~boil the frozen spinach for about 8 - 10 minutes in large pot of water and strain very well.rn~Let frozen pearl onions sit out for about 5-10 minutes until only beginning to thaw
2. Saute the spinach in large pan with 2 tbl. regular salted butter. Until they reduce in size (about 10 minutes). Add some olive oil to spinach in desired.
3. Then add the onions and allow to saute for about 4 minutes and reduce heat to low.
4. Salt generously and add pepper to taste.
5. Saute the shallots and leak in a pan with olive oil until translucent and fragrant
6. season the salmon filets with onion powder, salt and pepper. Then add to the pan
7. Allow about six minutes on one side. Then Flip. And add the Irish Butter
8. Allow another six or so minutes to sear. Then remove filets from pan and set on a sep. plate
9. Use the wine to deglaze the pan and scrap up loose bits. Pour this over top the spinach and mix the spinach. Also add mozzarella cheese to the spinach and mix again.
10. Then plate the spinach leaving a shallow area in the middle to place the salmon on top. Add a slice of red apple to garnish.

salad, pearl, mozzarella, salt, butter, salmon, salmon filets, irish butter, red wine, salt, onion powder, leak, shallot, olive oil

Taken from food52.com/recipes/12033-pan-seared-salmon-atop-spinach-salad (may not work)