Thursday, April 28, 2011

Tuscan Salmon

Tuscan Salmon

I think this is my new favorite way to prepare salmon.  The flavor in this dish just pops.  If you love Salmon and you love Tuscan flavors, you need to try this.

Oh, double click on the picture above tonight to really see an "action shot."  I love food action shots!

You get the saltiness of the capers, the tang of the lemon and the dry white wine, and the freshness of the olive oil, spinach, tomato and mint along with the mild and savory taste of the Elephant garlic.  Wow!  I can’t wait for you to tell me what you think!

BONUS:   With grocery prices going through the roof, people are looking for ways to make great meals on a tight budget.  This recipe only calls for four ounces of salmon per serving.  If you are a savvy seafood shopper, you probably already know that the market might give you a discount if you ask for the “thin” tail pieces of the salmon.  Everyone wants the thick steaks.  Save a little money.  Go with the thin pieces and make this dish tonight. 

BONUS 2:  It only takes minutes to prepare!

Serves 4

1 – 9 oz bag Spinach, washed and trimmed
4 – 4 oz skin on (thin) Wild Caught Salmon Fillets
2 tablespoons Old Bay® Seasoning
1 large Tomato, seeded and chopped
8 tablespoons Extra Virgin Olive Oil
1 1/2 tablespoons Capers
½ cup dry White Wine (suggest Pinto Grigio)
1 clove Elephant Garlic, sliced
Juice of one large Lemon
8 Lemon Slices
Freshly ground Black Pepper, to taste
1 tablespoon freshly chopped Mint


Butter Flavored Cooking Spray
Heavy Duty and Regular Tin Foil

Tear 4 – 12 inch long pieces of heavy duty tin foil and 4 – 12 in regular tin foil pieces.  Lay heavy duty tin foil on top of the regular tin foil. Spray top side of heavy duty tin foil with cooking spray. Turn the ends up on the heavy duty foil, creating a “boat.”

Place equal mounds of spinach on each piece of tin foil.  Sprinkle with ½ of the Old Bay and olive oil.  Toss with hands. 

Lay salmon fillets on top of spinach mounds.  Sprinkle salmon with remaining Old Bay. 

Top each spinach and salmon packet with equal amounts of all remaining ingredients, except for the mint.  This will be added after you cook the fish.

Preheat grill to 400°.

Turn in corners of heavy duty tin foil packets to seal and then wrap each packet in the additional layer of regular foil. 

Place packets on grill.  Close lid for ten minutes to retain heat.  Open grill for last five minutes of cooking time.  

Plate fish and spinach, along with some of the juices.  Top with fresh mint.

Lentil Salad

I serve this dish with bowls of lentil salad.  I don’t go to a gourmet store to purchase my lentils.  Regular brown lentils from the supermarket will do.  I hit the lentils with a little sea salt, lemon juice and olive oil when they come out of the pot, and then I let them cool down to room temp.  I set out bowls of lemon, sea salt, chopped red onion and a container of EVOO and let everyone go to town making their own.  The leftovers make as great lunch the next day mixed with all the above and a little fresh spinach. 

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