Potato Spinach and Salmon
|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)|
|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)|
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.