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Seared Salmon with White Corn and Red Pepper Cream Sauce

Sauce

2 Tbs butter
1/4 white wine
2 Tbs cup finely diced onion
1/4 cup light or heavy cream
1 cup white corn kernels
1/8 cup finely diced red pepper
salt/pepper
4 6-8 ounce salmon fillets, patted dry and seasoned, cut obliquely from the fish, skin removed
peanut or grape seed oil
wilted spinach or other dark leafy green

Melt butter and sweat onions, add wine and cook off. Add cream and corn and reduce. Add peppers, and season to taste and keep warm.

Sear salmon hot in oil. About 2 minutes per side, until nice brown crust is on both sides. Pat off excess oil with paper towel. Set in center of plate atop wilted spinach, and generously ladle sauce.

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