SEARED SALMON ON POTATO CAKE, WILTED SPINACH W/ DIJON SAUCE

Seared Salmon on Potato Cake, Wilted Spinach W/ Dijon Sauce image

Provided by Vicki in CT

Time 24m

Yield 2 serving(s)

Number Of Ingredients 23

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12 ounces salmon fillets
1 -2 teaspoon blackening seasoning, mix (I use Paul Prudhomme)
olive oil
4 cups coarsley grated potatoes
2 eggs, beaten
1/4 cup self raising flour
1/4 cup sour cream
6 teaspoons grainy mustard
1 tablespoon chopped fresh chives
salt
fresh ground pepper
2 tablespoons olive oil
1/3 cup fat free sour cream
2 tablespoons mayonnaise
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1 dash Tabasco sauce
3 -4 cups fresh Baby Spinach
olive oil
salt
1 dash red wine vinegar

Steps:

Combine sauce ingredients, whisk and set aside.
Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm.
Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 1-2 minutes per side. Remove and keep warm.
Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.
To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

Nutrition Facts : Calories 870.8, Fat 38.1, SaturatedFat 9.3, Cholesterol 286, Sodium 645, Carbohydrate 79, Fiber 8.7, Sugar 8.5, Protein 53.3