Adapted from: Blue Apron
Serves: 2
Prep time: 15 minutes
Cook time: 30 minutes
Ingredients:
olive oil
60 g (2 oz) spinach
salt & pepper
340 g (12 oz) purple or fingerling potatoes
2 tbsp shallot, finely minced
1 tbsp red wine vinegar
2 tbsp walnuts, finely chopped
1 red onion
1 tbsp capers, roughly chopped
1/3 cup parmesan cheese, grated
2 skin-on salmon fillets
I really like this recipe because it’s that lovely balance of oils/fats and acid. The neutral potato and salmon invite the tart pesto with its strong cheese and a side of onion.
If you’re lucky, you will be able to crisp up the salmon skins and eat them like chips. If you’re unlucky, you may also burn the the bottom of the pan with potato skins and it will take 30 years to scrub out.
It’s a good, one-pan kind of meal. So that’s a plus. The negative is the state of the burned frying pan after potatoes (I’m taking prevention advice, now). To combat the after-mess, I presume roasting the potatoes in the oven with the onion would be just as wonderful albeit an extra dish to clean.
On that note, this is an easy, nutritious meal for two. Enjoy!
Ingredients:
olive oil
60 g (2 oz) spinach
salt & pepper
340 g (12 oz) purple or fingerling potatoes, diced
2 tbsp shallot, finely minced
1 tbsp red wine vinegar
2 tbsp walnuts, chopped small
1 red onion, large chop
1 tbsp capers, roughly chopped
1/3 cup parmesan cheese, grated
2 skin-on salmon fillets
60 g (2 oz) spinach
salt & pepper
340 g (12 oz) purple or fingerling potatoes, diced
2 tbsp shallot, finely minced
1 tbsp red wine vinegar
2 tbsp walnuts, chopped small
1 red onion, large chop
1 tbsp capers, roughly chopped
1/3 cup parmesan cheese, grated
2 skin-on salmon fillets
Directions:
1. In a medium skillet on medium-high, heat 1 tsp of olive oil. Add spinach, salt, and pepper and cook until wilted (1-2 minutes).
1. In a medium skillet on medium-high, heat 1 tsp of olive oil. Add spinach, salt, and pepper and cook until wilted (1-2 minutes).
2. Transfer spinach to a strainer and press out liquid. Set aside to cool.
3. Cook potatoes on medium-high heat in the same skillet with olive oil, salt, and pepper. Cover and cook until al dente (15-20 minutes).
4. Meanwhile, in a medium bowl, add the shallot and vinegar and set aside (for at least 5-10 minutes).
5. Finely chop the spinach.
6. When the potatoes are al dente, add the onion and cook until both have softened (6-8 minutes). Plate when done.
7. To the shallot-vinegar mix, add the spinach, walnuts, capers, and parmesan. Season with salt & pepper. Slowly stir in olive oil to taste (until it creates a rough paste).
8. In the same medium skillet, heat olive oil on medium-high heat. Season the salmon with salt and pepper and then add it, skin side up. Cook for 2-3 minutes and then flip. Cook for 2-3 minutes, until browned, or until salmon is cooked through.
6. When the potatoes are al dente, add the onion and cook until both have softened (6-8 minutes). Plate when done.
7. To the shallot-vinegar mix, add the spinach, walnuts, capers, and parmesan. Season with salt & pepper. Slowly stir in olive oil to taste (until it creates a rough paste).
8. In the same medium skillet, heat olive oil on medium-high heat. Season the salmon with salt and pepper and then add it, skin side up. Cook for 2-3 minutes and then flip. Cook for 2-3 minutes, until browned, or until salmon is cooked through.
9. Set the salmon on the potatoes and dollop pesto on top. Serve immediately.
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