Recipe taken from: http://reluctantentertainer.com/pan-roasted-salmon-with-thyme-butter-sauce/
- 2 shallots, thinly sliced
- 6-7 sprigs fresh thyme
- Salt and pepper
- 2 cups white wine
- 1/2 cup (1 stick) unsalted butter + 2 Tbsp., divided
- 3 Tbsp. freshly choppped thyme
- 4-6 6-ounce pieces salmon
- Sea salt and fresh ground pepper
- 5 Tbsp. olive oil
- 8 cups spinach
- 1 lemon
- To make the sauce, in a medium saucepan over medium heat, add the shallots, sprigs of thyme, and wine. Cook the sauce until reduced by three fourths.
- Lower the heat and add the butter, whisking until melted. Add salt and pepper and the chopped fresh thyme.
- Season the fish with salt and pepper. In a large saute pan over high heat, add the oil, and cook the fish for about 3 minutes on each side, until the salmon is firm (not spongy--use the back of spatula handle to press down on the salmon).
- At the same time, melt the 2 Tbsp. of butter in a separate saute pan. Add the spinach and cook for about 2 minutes. Squeeze fresh lemon juice on top and salt and pepper to taste.
- Remove the fish from pan and plate on a bed of spinach, spooning the Thyme Butter Sauce over the top of each serving. Garnish with fresh thyme and a lemon wedge. Serve!