Salmon. Spinach. TomatoesOctober 15, 2011
I’m so addicted to this healthy, quick dinner. I originally saw the recipe in the October edition of Everyday Food.. but I have changed it a bit. It is very easy to make and tastes delicious. I’ve noted two different ways to serve this dish, either with potatoes or over rice. Both ways are great tasting.
Salmon is the only fish I can get Alex to eat, and we should be eating more fish anyway. Since we love this new dish, we will be making it a lot!
1 medium onion diced small
4 garlic cloves, minced
1 can (28 oz) San Marzano peeled whole tomatoes
1 box frozen chopped spinach, defrosted
1.5 pounds of fresh salmon, skin removed
some olive oil
salt and pepper
1/2 cup pitted Kalamata olives
3/4 pound of small potatoes of your choice, halved
Basmati rice, cooked separately according to package directions
In a large straight sided skillet, heat some olive oil over medium/high heat. Add onion and garlic and cook, stirring occasionally, until onion is softened, 5 minutes. in your hands, gently crush the peeled tomatoes into the pan then add the juice (If you are using potatoes and not rice, also add the potatoes and 1/2 cup of water at this time). Cook until slightly reduced, 8-10 minutes. Lower heat to medium. Add spinach and olives and stir thoroughly.
Cut salmon into large chunks and season with salt and pepper. Nestle the salmon into the sauce. Cook, covered until the fish is opaque throughout, 8-10 minutes.
Serve salmon atop basmati rice with sauce spooned over or as is if you have used the potato variation.