Ingredients

2 (6-ounce) salmon filets

8 cups fresh spinach

1/4 red onion, julienne

2 pieces diced bacon, pre-cooked

Balsamic Reduction

2 cups balsamic vinegar

1/4 cup brown sugar

Method

Reduce balsamic vinegar and brown sugar by two-thirds. Set aside. Saute salmon on both sides until golden brown. Place in oven for 5 minutes to finish cooking. Saute red onion. Bacon and shiitake mushrooms for three minutes. Add spinach. Cook until just wilted, one more minute. Place spinach in center of plate. Add to the spinach mixture. Drizzle balsamic reduction over fish. Server while warm.

Recipe is courtesy of Jim Turknett and the Chanterelle restaurant in Sacramento.