Thai Vinaigrette-Marinated Salmon Florentine

1. 1

   Pour 2-1/2 cups of the vinaigrette (or 2 Tbsp.

2. 2

   of the vinaigrette for trial recipe) over fish in hotel pan; cover.

3. 3

   Refrigerate at least 4 hours or overnight to marinate, turning occasionally.

4. 4

   Remove fish from marinade; discard marinade.

5. 5

   For each serving: Spray saute pan with cooking spray; heat on medium heat.

6. 6

   Add 1 fish fillet; cook 1-1/2 min.

7. 7

   on each side or until fish flakes easily with fork.

8. 8

   Remove fish from pan; cover to keep warm.

9. 9

   Saute 1/2 cup onions in 1 Tbsp.

10. 10

    hot oil in same pan 3 to 5 min.

11. 11

    or until tender.

12. 12

    Add spinach; cook 1 min.

13. 13

    or until wilted, stirring occasionally.

14. 14

    Heat 2 Tbsp.

15. 15

    of the remaining vinaigrette just until warmed.

16. 16

    Plate the spinach mixture; top with fish.

17. 17

    Drizzle with the warmed vinaigrette.

18. 18

    Garnish with lime wedges and bell pepper curls, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.