Ingredients
8 6-ounce skinless salmon fillets
1/2 cup whole grain mustard
4 tablespoons mustard seeds
2 tablespoons butter
4 shallots, thinly sliced
2 tablespoons fresh tarragon, chopped
12 ounces baby spinach leaves
Preparation
Preheat grill. Brush salmon fillets on both sides with mustard. Press mustard seeds onto both sides of salmon and season with salt and pepper. Grill.
Melt butter in wok. Add sliced shallots and tarragon; saute 30 seconds. Increase heat to high and add spinach; toss until wilted. Divide between heated plates. Arrange salmon over spinach.
