One of my favorite ways to eat well is to double up on my vegetable intake, improve the quality of my protein, and complicate my carbs with brown rice, whole grains and the like. And, since the health benefits of wine are well-documented, I always include a little vino with dinner. A white Grechetto from Italy or a red Beaujalois from Brouilly are great choices. Enjoy.
Seared Salmon with Sauteed Spinach, Roasted Tomatoes and New Potatoes
Tomatoes:
1 pint grape tomatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Potatoes:
1/2 pound new potatoes, preferably blue or purple, sliced in half
1 tablespoon chopped chives
1 teaspoon olive oil
salt and pepper to taste
Spinach:
1 tablespoon olive oil
6 cloves garlic, roughly chopped
9 ounce bag baby spinach
salt and pepper to taste
Salmon:
1 1/2 pounds salmon fillet, cut into 4 6-ounce portions (with or without skin)
1 teaspoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oven to 400 F. In shallow baking dish, place tomatoes, olive oil, salt, pepper and oregano. Mix well; bake for 30 minutes.
In small sauce pan, boil potatoes in salted water until tender, about 20 minutes. Drain, drizzle with olive oil, chives, salt and pepper.
In large skillet with lid, heat olive oil. Cook garlic until lightly browned, about 2 minutes. Add spinach, salt and pepper. If dry, add a splash of water. Stir, cover, cook until wilted about 3 minutes. Remove and keep warm.
Wipe skillet, heat canola oil until hot but not smoking. Season salmon with salt and pepper. Place salmon, skin-side down in skillet. Cover and cook for 4 minutes. Remove cover, cook on other sides for additional 4 minutes total.
Serve with a full-bodied white wine, a crisp rose, or a light-bodied red wine.
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