- 2 tsp. vegetable oil
- 2 Alaska Gold Wild Coho Salmon portions (6-7 ounces each)
- salt and pepper
- 1 leek, thinly sliced
- 2 garlic cloves, finely chopped
- 2 cups fresh spinach
- ¾ cup heavy cream
- ¼ cup sundried tomatoes, roughly chopped
- 1 tbsp. lemon juice
- ½ lemon, sliced
- fresh parsley, chopped, for garnish
Heat a skillet over medium-high heat and drizzle with vegetable oil. Pat the coho portions dry and season with salt and pepper on both sides.
Sear salmon, flesh side down until charred, about 2-3 minutes, then cook on skin side for addition 2-3 minutes until just barely done in middle. Remove salmon from pan and set aside.
In the same pan, add chopped leeks and sauté until soft, about 5-7 minutes. Add the chopped garlic and cook for another 1-2 minutes.
Lower heat to medium, add fresh spinach, and cook for addition minute until spinach is just wilted. Pour in heavy cream, season with salt and pepper, and cook for 1 minute to reduce cream slightly.
Stir in the sundried tomatoes and place salmon portions back in pan. Squeeze lemon juice all over, add lemon slices and garnish with chopped parsley.