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1
Preheat an oven to 200 degrees F.
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2
Preheat a large saute pan with 3 teaspoons of the olive oil.
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3
Season the fillets on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
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4
Sprinkle the skin sides evenly with the sugar.
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5
Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, about 3 minutes.
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6
Flip over and cook on the other side for 1 to 1 1/2 minutes.
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7
Remove from the pan, place on a small ovenproof dish or platter, and place in the oven to keep warm, skin side up.
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8
Add the remaining olive oil and butter to the pan and once the butter is melted, add the spinach and remaining salt and pepper.
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9
Cook the spinach until wilted, 3 to 4 minutes.
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10
Serve the salmon by dividing the spinach among 4 warmed entree plates, place a piece of salmon on top of the spinach, and drizzle the sauce around the plate.
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11
Place all the ingredients except the butter, basil and grapefruit segments in a 1-quart saucepan and place over high heat.
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12
Bring to a boil and reduce until the liquid is slightly thickened.
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13
Reduce the heat to low, remove pan from the heat, add a few cubes of the butter and use a whisk to stir constantly until the butter is melted.
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14
Return to the heat and add a few more pieces.
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15
Continue to place the pan on and off the heat, adding a few cubes of butter at a time, and whisking until all the butter is used.
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16
Remove the sauce from the heat and strain through a fine-mesh strainer.
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17
Stir in the grapefruit segments and chiffonade of basil and keep warm until ready to serve - do not allow the sauce to boil or it will separate.
