This is adapted from the simple recipe in Simon Hopkinson’s latest book The Good Cook.
He uses butter and vermouth. I’m trying it with olive oil and white wine–fits in better with my way of eating.
It’ll be different–but if the salmon and the spinach are good….
The single pot and the short cooking time make it a useful quick lunch–
2 salmon fillets–skin left on
1 shallot–chopped fine
300gms/10oz spinach–washed, de-spined and spun free of water
2 tablespoons olive oil
2 tablespoons white wine
a grating of nutmeg
salt and pepper
- Heat a tablespoon of oil in a pot with a top.
- Sauté the shallot for a couple of minutes to soften it.
- Add the wine and leave it to bubble a moment or two.
- Lay a third of the spinach in the pan and place the salmon fillets over it.
- Sprinkle over some salt and pepper and a grating of nutmeg.
- Cover the salmon with the rest of the spinach.
- Scatter the remaining tablespoon of oil over the spinach and cover the pan.
- Cook for seven minutes over a low heat.
- Turn the heat off and leave the pan covered for ten minutes before serving.
- These timings can vary depending on the thickness of the salmon fillets.
Less rich than the original might have been, but we enjoyed it.
Meredith suggests I be a bit bolder with the nutmeg next time.