Recipe for Pan-Seared Salmon with Autumn Tomatoes and Spinach 
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Yield:
1
Ingredients:
Amount Ingredient
1 pch salt
1 pch freshly-ground black pepper
1 pch paprika
1/4 cup corn meal
8 oz salmon fillet
2 tbl vegetable oil - (to 3 tbspns)
2 cup fresh spinach leaves washed, but
not dried
1 pch salt
1 x yellow tomato thinly sliced
1 x red tomato thinly sliced
1 sm red onion thinly sliced
2 tbl balsamic vinegar
2 tbl olive oil
Instructions:
Instructions: In a flat plate, combine the salt, pepper, paprika and corn meal. Dredge salmon on all sides in mixture. Heat oil in non-stick pan until smoky, about 30 seconds. Saute the salmon on one side for 3 to 4 minutes, turn gently and saute other side for 3 to 4 minutes. Remove to platter.

Add spinach and salt to pan and quickly stir-fry until spinach is limp. Place around salmon.

Place the tomatoes, alternating the red and yellow around spinach, top with sliced onions, vinegar, oil and chives.

This recipe yields 1 serving, but can be done in large portions too.

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