kman
Initiate Member
Joined: Oct 8, 2011 20:43:42 GMT -5
Posts: 83
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Post by kman on Feb 15, 2011 20:20:57 GMT -5
4 skinless salmon portions
1 cup seasoned flour
1 cup Gerwuztraminer wine ( Chateau St. Michelle)
1 head chopped escarole
1 tub baby spinach
8 oz Calamanta olives ( pitted)
Smoked sun dried tomatoes ( key ingredient)
Fresh ground pepper ( to taste)
4 slices provalone cheese ( cave aged 7 years)
1/2 stick butter
Large skillet...casserole dish
Combine wine butter in large frying pan..soft boil med heat. Add escarole spinach sun dried tomatoes, olives..season with pepper. Cook until escarole and spinach are limp..It all fits ..trust me. Transfer to casserole dish.
Roll salmon in seasoned flour . Add some olive oil to frying pan and cook salmon til golden brown on both sides. ( Med heat) top with provalone cheese and cover pan until it melts.
Place salmon in casserole dish with the greens. Set oven on low 175 degrees for 15 min to melt the cheese the rest of the way. You can make this dish ahead of dinner time and hold it in the oven for a bit....best part..one frying pan and one casserole dish is all that you need.
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