Salmon with Spinach and Citrus Dijon Dressing + Happy Early Anniversary

 J outdid himself on Friday night when he made another great Rachel Ray recipe. The recipe was "Seared Salmon Fillets with Citrus-Dijon Dressing" and included all of our favorite things. 

Ingredients

1/2 c silvered almonds

1 grapefruit

1 orange

3 tbsp Dijon mustard

4 tbsp extra virgin olive oil

4 6-ounce salmon fillets, skin removed

salt and black pepper

1/2 red onion, thinly sliced

1 lb spinach, stemmed and coarsely chopped

Directions

1. Place the nuts in a dry small skillet.  Toast over medium-low heat until fragrant, 3-5 minutes.  Remove from the heat and reserve.

Zest the grapefruit and orange and place in a small bowl.  Juice the orange into the bowl and stir in the mustard.  Use a sharp knife to slice off any remaining peel and all the pith from the grapefruit and slice it.

Heat a skillet with 2 tablespoons of the extra virgin olive oil, over medium-high heat.  Season the salmon with salt and pepper on both sides and add to the hot skillet.  Cook for 3-4 minutes on each side, or until golden at the edges.

At the same time. heat a second skillet with the remaining 2 tablespoons of olive oil over medium to medium-high heat.  Add the red onion, and cook for 1-2 minutes just to soften. Add the spinach in large handfuls, cooking each addition just until wilted before adding another bunch to the pan.  When all the spinach is wilted, season with salt and pepper and stir in the citrus mustard, tossing the spinach to coat evenly.  Turn off the heat.

Layer some of the wilted greens and grapefruit slices onto each of 4 plates.  Serve the salmon alongside and sprinkle all with the toasted slivered almonds.

After our romantic and tasty dinner we had friends over to celebrate our anniversary a week early with cake and champagne. Our bottom (and largest) layer of our wedding cake was spice cake with cream cheese frosting. Unfortunately, we never had any at our wedding so we've been waiting a year for this gem. :P