- 3 shallots, chopped
- 1 cup dry white wine
- 4 Beetnik Applewood Salmon filets
- 1 ½ cups loosely packed spinach leaves, washed and dried
- 1 ¼ cups loosely packed fresh herbs (a mixture of chopped chives, parsley and tarragon leaves)
- Pinch of cayenne pepper
- 1 TBSP white wine vinegar
- 1/3 cup extra virgin olive oil
Preheat the oven to 350F.
Combine the shallots and wine in an ovenproof stainless steel skillet. Arrange the salmon on top of the shallots and bring the mixture to a boil over high heat. Place the skillet in the oven and bake the salmon, uncovered, for about 10 minutes, or until it is medium-rare. Remove the salmon from the skillet and place it on a plate.
Add the spinach and herbs to the liquid in the skillet and cook over high heat for about 2 minutes, until the herbs are wilted and soft. Transfer the mixture to a blender and blend into a smooth puree. Add the cayenne pepper, vinegar, and salt and blend for a few seconds. Add the oil and continue processing for about 10 seconds. Spoon the sauce on plates, arrange the salmon on top, and serve.