And then I saw this and thought how yummy it looked and sounded:
SEARED SALMON ON BABY SPINACH
This recipe can be prepared in 45 minutes or less. Complete the entrée with a dilled cucumber salad, steamed squash and popovers (from a mix). End with purchased strawberry tarts.
2 7-ounce skinless salmon fillets
2 tablespoons (1/4 stick) butter
3 large shallots, sliced
1 1/2 tablespoons chopped fresh tarragon
3 ounces baby spinach leaves
1/3 cup dry white wine
1/4 cup whipping cream
Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.
Serves 2; can be doubled.
(From Bon Appétit 30-Minute Main Courses April 1999)
This might be tomorrows lunch for us!!
Last night's performance of Don Pasquale was a bit spotty. We had a few mistakes (I hope the audience didn't notice) and the lead male singer had a couple of memory lapses. I could hear the prompter hissing at him with the words. Lucky she was there! We have the first cast singing again tonight, so will see how they do.
P.S. Sharon - knitting on the beach did elicit a few comments :-)