Wednesday, November 3, 2010
Salmon with Stewed Tomatoes and Sauteed Spinach and Potatoes
2 salmon filets
1/3 can of diced tomatoes, drained
½ bag of baby spinach
2 cloves of garlic, minced
2 large red skinned potatoes
¼ cup of milk
1 Tbsp butter
1-2 Tbsp of sour cream
Salt and pepper
In a steamer, cook potatoes until fork tender about 15-20 minutes. Drain excess water and mash with potato masher. Add milk, butter, sour cream, salt and pepper to taste. Mash together well. Cover and set aside.
In a medium pan, heat EVOO over high heat. Season salmon with grill seasoning. Sear skin side of salmon down for 2-3 minutes until skin is crispy. Flip filet, add tomatoes, turn heat to low, cover and cook for an additional 6-8 minutes until fish is no longer pink in the middle and flakes easily with a fork.
In a small pan, heat EVOO over med-high heat. Sauté spinach and garlic until spinach is wilted.
Assemble dish by plating spinach and potatoes. Top spinach with salmon and top dish with tomatoes.