Saturday, March 15, 2008

Crisp Salmon with Lemony Spinach and Potatoes

Tonight we did another fish dish. I was attracted to this recipe because it is one recipe for an entire meal! All the components go together really well. It's very fast and very easy, although at one point I had three burners on the stove going AND a pan in the oven, so it was a little bit chaotic. But for the most part it was super simple. I didn't hate the salmon, and I really liked the potatoes and spinach. I didn't love the salmon. I didn't even really like it. I think it really does have to be spicy for me to enjoy it. But this was not bad in terms of fish and I would probably even eat it again!


Crisp Salmon with Lemony Spinach and Potatoes
Cooking Light, 9/07

All you need to round out this nutritious meal is a whole-grain dinner roll. Salmon and olive oil provide heart-healthy monounsaturated fat; the salmon also contributes omega-3 fatty acids.

2 large peeled baking potatoes, cut into 1-inch pieces (about 2 1/4 pounds)
1/3 cup fat-free buttermilk
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 teaspoon grated lemon rind, divided
2 teaspoons lemon juice
1/3 cup panko (Japanese breadcrumbs)
1/2 teaspoon instant minced onion
1/2 teaspoon dried oregano
1/4 teaspoon paprika
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon olive oil, divided
2 garlic cloves, minced
2 (6-ounce) packages fresh baby spinach
Oregano sprigs (optional)

Preheat oven to 400°.

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender, and drain. Return potatoes to pan. Add buttermilk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon lemon rind, and juice; mash with a potato masher. Keep warm.

Combine panko, onion, dried oregano, paprika, and 1/4 teaspoon pepper in a shallow bowl. Sprinkle salmon evenly with remaining 1/4 teaspoon salt. Dredge fillets in panko mixture.

Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat. Add salmon to pan; cook 2 minutes on one side or until browned. Turn fish over; place skillet in oven. Bake at 400° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

While salmon cooks, heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring constantly. Gradually add spinach, turning frequently; cook for 3 minutes or until spinach wilts. Stir in remaining 1/2 teaspoon rind and remaining 1/4 teaspoon pepper. Arrange 1/2 cup spinach mixture on each of 4 plates; top each with 3/4 cup potato mixture and 1 fillet. Garnish with oregano sprigs, if desired. Serve immediately.

Yield: 4 servings

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