Ponchatoula Salmon

Ingredients

• 2 Six-inch Salmon Fillets, skin off
• Salt and Pepper
• Olive Oil
• 12 ounces of Fresh Spinach
• 2 ounces Toasted Almonds
• 6 ounces Balsamic Vinegar
• ½ Pint Sliced Strawberries

Directions

In sauce pan reduce vinegar by half. Add strawberries.

Take off fire and keep warm.

In a skillet, heat olive oil, salt and pepper, salmon fillets seared until desired temperature, keep warm.

In a skillet, heat olive oil to almost smoking, add spinach. Stir, take off heat, add salt and pepper, toasted almonds.

On two plates, divide spinach, add salmon, top with strawberry glaze.