4 salmon fillets (6-8oz each)
1/2 cup dry white wine
2 tbsp heavy cream (non-dairy)
2 tsp Dijon mustard
2 lbs spinach, cleaned
3-4 Tbsp olive oil
6 cloves garlic, minced
1 pt cherry tomatoes, halved
2 eggs, whisked
Seasoned breadcrumbs and flour for dredging
Basil Chiffonade – thinly sliced ribbons (Optional)
Salt and Pepper to taste
Dredge salmon fillets in all-purpose flour, coat in whisked egg, then coat evenly with breadcrumbs. Sautee salmon in oil until golden brown, then place in oven at 325˚ F for about 10 minutes to finish. Using the same pan, deglaze with white wine, add Dijon, and non-dairy heavy cream. Add tomato and cook briefly, finish with basil chiffonade, salt and pepper to taste. In a separate pan, heat olive oil, then add spinach and garlic, season with salt and pepper. Cook until tender, then serve under the finished salmon. Top with white wine tomato sauce.