Sweet and Spicy Salmon with Baby Spinach

Sweet and Spicy Salmon with Baby Spinach

  • Servings: 1
  • Difficulty: easy
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Sweet and Spicy Salmon with Baby Spinach
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Jill had a fund raiser tonight so I was left home like a latch key husband. When I am running solo I try eat foods that are lower on Jill’s list. I picked up some beautiful frozen wild caught sockeye salmon filets from Whole Foods.
Really Salmon with a little Kosher salt and pepper is all you need but I wanted to flirt with a sweet and spicy rub. I found one online and altered it based upon what I had in my spice cabinet.

The rub is both sweet but has some heat behind it too. I dried my salmon really well and in hindsight I should have just patted it down so that the spices melted on the salmon with a little more moisture. I also picked up some wood planks to cook them on which infused a little of that woody flavor to the salmon. As I have said before, when cooking salmon you need to go low and slow. Below you can see that none of the fat is leeching out which is what you see when people cook it at a heat that is too intense. Fat=flavor.
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As for the spinach, really onions and garlic is all you need topped with a splash of white wine vinegar for some acid. Spinach cooks down so I used a whole plastic box of baby spinach. When I eat this meal I like getting a little spinach on my fork and then a little salmon. Just works.
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Ingredients:
Salmon (wild caught Sockeye)
Wood Plank
Salmon Rub
1/3 cup brown sugar
2 tbs of Kosher Salt
2 tbs of Chili Powder
1 tbs of Ancho Chili Powder
1 tbs of Coriander
1 tbs of Onion Powder
1 tsp celery seeds
1 tsp Cumin
1 tsp Red and Black Pepper
1 tsp of Slap Ya Mama (or cayenne)

Spinach (small box)
4 cloves of garlic (minced
2 shallots diced
1 tbs of White Wine Vinegar
1 tbs of Coconut Oil
Pinch of Kosher Salt
Pinch of Pepper

Directions:
1. Make your rub by combining all the spices and mix them together. Taste it and adjust accordingly. You will have rub left over for future use so have fun with it and use what you like and keep it on hand so you can pull a salmon filet from the freezer and whip up a quick and healthy meal.

2. I used frozen filets so let them thaw and then removed the moisture by patting them down. I recommend leaving a little moisture for the spices to melt into the fish. Dust the top of the salmon with your rub. I put mine on a wood plank in a 300 degree oven and cooked it for about 20 minutes. IMG_9647

3. The spinach takes about 7-10 minutes so can time it to be ready when your salmon is ready. I added the coconut oil to a medium heated pan and let is melt fully. I added my shallots and cooked them until soft Then add your garlic and cook for 1 minute. Add your spinach and stir until wilted. I then seasoned it and added a splash of white wine vinegar. If you need more moisture to help the wilting, you can splash in some veggie or chicken stock or even water. IMG_9649IMG_9650

4. Let your salmon rest a bit while you are plating your spinach. Serve and enjoy with a nice glass of dry white wine or a glass of whiskey.
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