Yesterday I whipped up a simple lunch. I don’t really have a back story for this, or some long winded explanation of a foreign ingredient, so today’s post will be short and straight to the point.

PREP TIME 10 MINS | COOKING TIME 25-30 MINS | SERVES 2

INGREDIENTS

• 2 salmon portions, skin on
• 3 large golden potatoes, wash, peeled and cut into small chunks
• 1 cup loose leaf baby spinach
• 1/2 cup milk
• Ground sea salt and pepper
• Knob of unsalted butter
• 1 tbsp Red Rock Deli-Style Dip, Sundried Tomato, Chargrilled Eggplant & Pinenuts (optional)

METHOD

1. Place the potatoes in a medium-sized pot filled with salted water. Boil the potatoes for 15-20 minutes or until potatoes are tender. During the last 5 minutes, add the milk to a small saucepan and warm, do not boil.
2. Meanwhile, press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat a knob of butter in a frying pan over medium-high heat. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on the back of the fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip salmon and cook on second side, about 1 to 1 and a half minutes longer, for medium-rare to medium. Transfer salmon to a plate lined with a paper towel to soak up any excess oils, and allow to rest. In the same pan, wilt spinach leaves.
3. Remove the potatoes from the heat and drain. Working quickly, push the potatoes through a sieve using a rubber spatula, back into the pot. Add the milk and butter and fold. Season with salt and pepper to taste. Transfer to a serving plate together with the wilted spinach, salmon and deli dip.

BON APPÉTIT

– Ally xx