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
- 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)
- 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.
- 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.
- 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.
– Ally xx