Ponchatoula Salmon


  • 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


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.


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