This meal is so easy and so delicious. It's super fast because you don't need to marinate the meat, which makes it a great last-minute choice. I could eat it everyday -- but the best part is it's elegant enough to serve to guests.
I love the simple salmon and garlicky spinach and potatoes, but it also works well with a creamy risotto instead of the potatoes, or broccoli florets instead of the spinach.
One thing to keep in mind is getting the timing right so everything is done at around the same time...so start the potatoes first. Then when they begin to boil do the spinach and the salmon last.
Pan-Seared Salmon
2 medium sized salmon fillets (I like to have 2 2" pieces for each person)
1 tbs olive oil
salt & pepper
Heat olive oil on medium hot heat, salt and pepper salmon generously on both sides, cook skin side down for 2-3 minutes to get a nice crispy crust, turn and cook flesh side down for 1-2 minutes or until light pink and medium well.
Smashed Potatoes
4-5 red skin or yukon gold potatoes (this is plenty for 2 people)
1/2-3/4 cup milk
4 tbs butter
1 tbs garlic powder
salt & pepper (to taste)
chopped herbs (if desired) -- chives, parsley, basil, etc.
Wash potatoes and chop into 1 inch cubes. Put in a pot and enough water to cover potatoes. Bring to a boil. Once cooking, cook for 20 minutes or until soft when you pierce them with a fork. Strain potatoes and put in large bowl. Mash with potato masher, flat spoon, or a fork until fluffy. Add milk and butter (cut into tbs) to make mashing easier. Add seasonings to taste.
Sauteed Spinach
1/2 - 1 head fresh spinach, or 1/2-1 bag spinach leaves
(fresh spinach is best...the flavor won't be the same with the frozen kind)
4 cloves garlic
1/2 tbs olive oil
1 tbs butter
salt (to taste)
Smash garlic with a knife to remove skin, then chop roughly. In a large skillet, heat olive oil and butter on medium heat. Saute garlic briefly. Add spinach by handful. The pan will be full, but will empty out as spinach wilts. Stir spinach so it is coated in oil and continue stirring occasionally until it wilts (you can cover with a lid to help wilting). Continue with all spinach. Add salt to taste. You can remove large garlic pieces or keep them (after cooking they will be very mild and sweet).
