Pan Seared Salmon on Potato Cake and Wilted Spinach With Dijon S

Salmon

• 12 ounces salmon fillet
• 1-2 teaspoon blackening seasoning, mix (I use Paul Prudhomme)
• olive oil

2 Potato Cakes (I used recipe 11989 making separate cakes and only half of recipe)

• 4 cups coarsley grated potato
• 2 egg, beaten
• 1/4 cup self raising flour
• 1/4 cup sour cream
• 6 teaspoons grainy mustard
• 1 tablespoon chopped fresh chives
• salt
• fresh ground pepper
• 2 tablespoons olive oil

Sauce

• 1/3 cup fat free sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon prepared horseradish
• 1 teaspoon worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• 1 dash Tabasco sauce

Spinach

• 3-4 cups fresh baby spinach
• olive oil
• salt
• 1 dash red wine vinegar

Directions

1. 1

   Combine sauce ingredients, whisk and set aside.

2. 2

   Prepare potato cakes in heavy large skillet using a scant amount of olive oil. Set aside and keep warm.

3. 3

   Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 1-2 minutes per side. Remove and keep warm.

4. 4

   Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

5. 5

   To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.