Seared Salmon On Potato Cake, Wilted Spinach W/ Dijon Sauce

Total Time: 24 mins Preparation Time: 4 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 combine sauce ingredients, whisk and set aside.
• 2 prepare potato cakes in heavy large skillet using a scant amount of olive oil. set aside and keep warm.
• 3 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.
• 4 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.
• 5 to serve drizzle sauce on plate, place spinach, then potato cake, then salmon.