barbara-in-va
Well-known member
This is from last weeks' Washington Post food section and it was VERY tasty. Only thing is we didn't get to eat the spinach, I burned it! I was busy catching up on my FinerKitchens reading after being away for a long weekend and forgot to tend the spinach. Totally forgot, at least, until the smoke alarm went off!! I suspect the spinach would have been a great accompaniment tho.
Soy-Glazed Salmon with Wilted Spinach and Black Bean-Sweet Potato Salsa
4 servings
For the salsa:
1 T canola oil
1 med sweet potato, peeled and cut into medium dice
1/2 small red onion, diced (about 1/2 C)
1 bunch scallions, white and tender green parts only, thinly sliced
salt
fresh ground black pepper
1 C cooked or canned black beans, drained (I used the whole can)
12 cherry tomatoes, halved
For the salmon:
1 T low sodium soy sauce
1-2 t rice vinegar
1 t light or dark brown sugar
1/2 t toasted sesame oil
4 thick salmon fillets (about 6 oz each)
1 T canola oil, plus some to brush on the fish
salt
fresh ground black pepper
6 oz baby spinach leaves
For the salsa:
Heat the canola oil in a large saute pan or skillet over medium high heat. Add the sweet potato, onion and scallions. Season with salt and pepper to taste and cover. Stir the vegetables occasionally until the sweet potatoes are just tender, about 8 minutes. Add the black beans and tomatoes and cook until they are warmed through, about 1 minute. Adjust the seasoning and hold in a warm (200°F) oven until ready to serve.
For the salmon: In a small bowl, combine the soy sauce, 1 t of the rice vinegar, the brown sugar and sesame oil and stir until well blended. Set aside.
Lightly brush the salmon fillets with canola oil and season with salt and pepper to taste. Meanwhile, in a large nonstick saute pan or well seasoned cast iron skillet over medium high heat, heat 1 T canola oil. Add the salmon, skin side up and cook until lightly browned, about 3 minutes. Turn fillets and cook until the skin is browned and crisp, about 5 minutes. Use a spoon the remove any excess fat from the pan. Spoon the soy mixture over the fillets. Reduce the heat to low, cover the pan and cook about 2 minutes, or until the tip of a paring knife inserted into the thickest part of a fillet feels just warm when pressed against your lower lip. Spoon any pan juices over the fillets.
Transfer salmon to a rimmed baking sheet and reserve in a warm oven. Wipe out the pan with a paper towel and set it over medium high heat. Place lightly moist spinach in the pan and season with salt to taste and 1t of rice wine vinegar, if desired. Using a pair of tongs, turn the spinach until it has wilted down and is just cooked through, 1-2 minutes. Remove from heat.
To serve, divide the spinach among four warm dinner plates. Place salmon on top and spoon black bean sweet potato salsa on the side.
Enjoy!
Soy-Glazed Salmon with Wilted Spinach and Black Bean-Sweet Potato Salsa
4 servings
For the salsa:
1 T canola oil
1 med sweet potato, peeled and cut into medium dice
1/2 small red onion, diced (about 1/2 C)
1 bunch scallions, white and tender green parts only, thinly sliced
salt
fresh ground black pepper
1 C cooked or canned black beans, drained (I used the whole can)
12 cherry tomatoes, halved
For the salmon:
1 T low sodium soy sauce
1-2 t rice vinegar
1 t light or dark brown sugar
1/2 t toasted sesame oil
4 thick salmon fillets (about 6 oz each)
1 T canola oil, plus some to brush on the fish
salt
fresh ground black pepper
6 oz baby spinach leaves
For the salsa:
Heat the canola oil in a large saute pan or skillet over medium high heat. Add the sweet potato, onion and scallions. Season with salt and pepper to taste and cover. Stir the vegetables occasionally until the sweet potatoes are just tender, about 8 minutes. Add the black beans and tomatoes and cook until they are warmed through, about 1 minute. Adjust the seasoning and hold in a warm (200°F) oven until ready to serve.
For the salmon: In a small bowl, combine the soy sauce, 1 t of the rice vinegar, the brown sugar and sesame oil and stir until well blended. Set aside.
Lightly brush the salmon fillets with canola oil and season with salt and pepper to taste. Meanwhile, in a large nonstick saute pan or well seasoned cast iron skillet over medium high heat, heat 1 T canola oil. Add the salmon, skin side up and cook until lightly browned, about 3 minutes. Turn fillets and cook until the skin is browned and crisp, about 5 minutes. Use a spoon the remove any excess fat from the pan. Spoon the soy mixture over the fillets. Reduce the heat to low, cover the pan and cook about 2 minutes, or until the tip of a paring knife inserted into the thickest part of a fillet feels just warm when pressed against your lower lip. Spoon any pan juices over the fillets.
Transfer salmon to a rimmed baking sheet and reserve in a warm oven. Wipe out the pan with a paper towel and set it over medium high heat. Place lightly moist spinach in the pan and season with salt to taste and 1t of rice wine vinegar, if desired. Using a pair of tongs, turn the spinach until it has wilted down and is just cooked through, 1-2 minutes. Remove from heat.
To serve, divide the spinach among four warm dinner plates. Place salmon on top and spoon black bean sweet potato salsa on the side.
Enjoy!