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Potato Spinach And Salmon

Ingredients
  Purple potatoes 4 , sliced 1/4" (6 mm) thick rounds
  Finnish potatoes 4 , sliced 1/4" (6 mm) thick rounds
  Red potatoes 4 , sliced 1/4" (6 mm) thick rounds
  Yellow onions 2 , thinly sliced
  Fennel bulb 1 , thinly sliced
  Garlic 2 Clove (10 gm), chopped
  Chopped roma tomatoes 225 Gram (1 Cup)
  Chicken stock 475 Milliliter (2 Cup)
  Chardonnay 60 Milliliter (1/4 Cup)
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh oregano 2 Tablespoon
  Salmon fillets 20 Ounce, cut on bias (4 Fillets Weighing 140 G/ 5 Ounce Each)
  Salt To Taste
  White pepper To Taste
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), mashed
  Spinach 680 Gram, cleaned and rinsed (2 Bunches 340 Gram Each)
  Lemon wedges 1 , cut into wedges (For Garnish)
Directions

For the potatoes, in a skillet, saute potatoes in batches with onion, fennel, and garlic in olive oil until onions begin to wilt.
Add tomatoes and saute another 5 minutes.
Add chicken stock, Chardonnay, parsley, and oregano.
Cover and simmer 45 minutes or until potatoes are tender.
For the salmon, rub fillets with olive oil, and salt and pepper.
In a separate pan, saute fillets on a very hot heat for 3 minutes each side.
Remove and keep warm.
For the spinach, heat oil in saute pan used for salmon and lightly brown garlic.
Add spinach and saute for about 3 to 4 minutes, until spinach wilts.
On a warm dinner plate, spread out the sauteed potatoes and onions.
Top with spinach.
Place salmon on spinach and garnish with lemon.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Salmon
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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