Select Page

Super Simple Salmon Dish

Hey, sports fans!

I will keep this short and sweet: for those of us who sit in front of a computer all day, or behind the wheel of a car in traffic, or just slog through a commute that takes years off our lives and don’t have the schedule or the weather that allows us to hike through Runyon Canyon at 10:30am on a Tuesday and then catch a movie. I will offer a quick meal that is delicious and doesn’t involve a lot of carbs. Unless you’re going to work out after dinner, you probably won’t burn a slice of pizza, let alone the three slices and two beers that I would ingest :). So, without further adieu, my favorite super simple salmon dish (wild caught – never farm raised cause they feed those fishies cardboard and recycled chinese newspapers) from Bon Appétit magazine February 2010

  • 2- 9-ounce bags spinach leaves
  • 2 tablespoons olive oil, divided
  • 2- 5-ounce salmon fillets with skin
  • 1/3 cup chopped shallot (1 very large)
  • 1/3 cup halved pitted Kalamata olives
  • 1/3 cup golden raisins
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  1. Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat.
  2. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
  3. Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat.
  4. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes.
  5. Transfer to plate; wipe skillet clean.
  6. Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
  7. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.