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
- Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat.
- 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.
- Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat.
- 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.
- Transfer to plate; wipe skillet clean.
- 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.
- Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.