I originally published this recipe in early April last year. Yesterday Meredith bought some good looking spinach in Castres market and today a couple of salmon filets caught my eye in Realmont market. Voila! I thought–lunch!
I am at the cookbook coal face at the moment, finishing a second book. Finding time to post on this blog is a challenge.
Je m’excuse tout le monde!
This dish is adapted from a recipe in Simon Hopkinson’s The Good Cook.
He uses butter and vermouth. I use olive oil and white wine–fits in better with my way of eating.
The single pot and the short cooking time make it a useful quick lunch.
for two.
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.
Now this sounds really yummy. I have to tell my husband who is the cook in our house. Ellen Moody
Dear Robin ~ this looks so delicious and healthy – Thank you.
Last night my husband & I stayed up until almost midnight watching the last episode of Poldark, Series 2. We LOVED both series so much! However, we were not prepared for the ultimate cliff hanger as it ended…:(
We implore you: following your 2nd successful cookbook’s completion – please consider writing Poldark, Series 3. What a gift and joy to the world it would be!
Warmest regards to you and Meredith,
Karin
Thanks for your kind words, Karin–much appreciated.Shame about a third series–too late now!
we are going to try your version, Robin. Sounds yummy. Thanks for sharing
Enjoyed a snowy vicarious afternoon recently with your friend, Tim Piggot-Smith watching “North and South.” A prodigious actor – he certainly deserves a “Sir” before his name for Colonel Merrick in “Jewel in the Crown!” James Kennaway might have chosen Tim to play Jock Sinclair (Tunes of Glory) had he auditioned. Afterwards we dined on your bean soup with tomatoes, etc. – a great hit and a lovely winter day. Perhaps the spinach/salmon tomorrow!
Tim was on BBC4 last night playing PG Woodhouse in a new piece.
I know it’s probably a Poldark-ism, but what do you mean by “coal face?” Is that like writer’s block???
It’s the coal wall where the miners hack away, chipping off the coal. The work as you know is hard and grimy. It is used as a metaphor to mean working hard.
I tried this recipe before, using chicken breasts. It was delish. Thanks!
Thank you, Robin, for another wonderful recipe. I recently found this blog while trying (yet another time) to turn my eating around. I don’t have a weight problem but I am insulin dependent and while I count my many blessings in life, I recently have really struggled. Your blog has been a genuine inspiration and I am very grateful for it. Really, I mean this. It means a great deal to me. I think I am finally on a permanent track of better eating, thanks in good part, to you. Best of luck with your work on the book, I look forward to it. All good things to you and yours, Frankie Enos, Honolulu
Sent from my iPad
Thanks for that Frankie–I’m so glad it’s helping you. Keep on keeping on–which is what I’m doing with the book at the moment! Thanks for your encouraging words.
Salmon is one of the few things I could live on every day – so I will definitely give this one a whirl. I know what you mean about the coalface battle between a book and a blog. I’m reassessing my blog at the moment, because my current work in progress is not getting the attention it needs with the blog also screaming for attention.
Neil and I love this recipe – it’s an absolute favorite and we make it quite often on the weekends.
I remember making this the first time you posted it. Delicious meal. I highly recommend it.
This sounds wonderful. I’ll try it over the weekend and also pass it along to my doctor. Thanks.
I am about to cook this for 12! There is spinach everywhere…Happy Easter to you and Meredith.
Good luck!–Brave, my word. But good idea–if you have the pans. Fortunately spinach wilts under pressure and melts away.
It’ll be delicious, Sophie-Jane.
As you say, Robin, it was delicious and got the thumbs up from everyone – including 5 children! They liked the idea of it being tucked up in a blanket. It was really quick and easy too. Can recommend for large numbers. Thank you.