Seared Salmon Medallions with Creamy Leek Sauce on Sautéed Spinach & Pine Nuts (Paleo Nordic Lunch)

Allergens

Fish (Salmon)

Ingredients

• 6 (6 oz) salmon medallions, skin on
• 2 large leeks, white and light green parts only, cleaned and sliced
• 4 cups fresh spinach
• 1/2 cup pine nuts
• 1 cup heavy cream
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes.
2. Stir in the heavy cream and bring to a simmer. Cook for an additional 3 4 minutes or until slightly reduced. Season with salt and pepper. Remove from heat and set aside.
3. In another skillet, heat 1 tablespoon of olive oil over medium high heat. Add the spinach and cook until wilted, about 2 minutes. Stir in the pine nuts and cook for an additional minute. Season with salt and pepper. Keep warm.
4. In a separate non stick skillet or grill pan, sear the salmon medallions skin side down for 5 6 minutes per side or until cooked through. Season with salt and pepper.
5. To plate, place a portion of spinach and pine nuts on each of 6 plates. Top with a seared salmon medallion and drizzle with the creamy leek sauce. Serve immediately.

Chef’s Insight

This dish embodies the essence of Nordic cuisine, showcasing fresh, simple ingredients prepared with care. The combination of flavors and textures creates a delightful dining experience that's both satisfying and nourishing.

Notes

Feel free to use other fish such as cod or halibut if salmon isn't available.