Pan-Seared Salmon With Sauteed Baby Spinach And A Pink Grapefruit Pinot Noir Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
606
FAT
102%
CHOL
96%
SOD
75%

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Ingredients for 4 servings

1/2 cup Pinot Noir

4 (6 ounce) salmon fillets, skin on, scaled and scored

3 to 4 tablespoons cold unsalted butter, cubed

4 teaspoons chiffonade fresh basil leaves, optional

1 cup chicken stock

2 teaspoons sugar

Pink Grapefruit Pinot Noir Sauce, recipe follows

3 sprigs fresh thyme

1 cup fresh squeezed pink grapefruit juice

1 1/2 teaspoons salt

1 tablespoon unsalted butter

1 garlic clove, smashed

1 teaspoon freshly ground black pepper

1/4 cup thinly sliced shallots

Grapefruit segments

5 teaspoons olive oil

2 (10-ounce) packages baby spinach, washed and spun dry

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