- 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.