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–
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.
Meredith suggests I be a bit bolder with the nutmeg next time.
Robin Ellis 
Looks yummy! I’ll have to try that before my surgery on Wednesday–when this spinach lover will be banned from it for 1 month… I’ll take Meredith’s nutmeg hint, and add my NZ white wine for good measure.
Robin my mouth is watering looking at this. It will be on the menu next week
Lovely
Sounds light but tasty and will follow Meredith’s advice 🙂
alsaskaandy, 😦 banned from spinach for a month eeek!
Shallot? Not on ingredient list-never have bought one but eaten them. Do you just chop one up?
Whoops sorry the shallot that got away!
looks, quick, easy,and good–just the kind of cooking we like here in The Villages,Florida where we are retired and having fun–judy
More nutmeg! More nutmeg!
Wow–that looks so delicious can’t wait to try it!
I adore one pot meals and this one seems to involve quick prep and quick clean-up. Perfect for a weeknight meal. Thanks for sharing.
All this “boils down” to taste. Olive oil and white wine are more suitable for fish. It’s an excellent idea for a healthy and quickly prepared meal.
Thanks for the pictures–so helpful!
Mmmmm. Tomorrow’s lunch, for sure. Thanks, Robin.
By the way, your cookbook is great. I’ve bookmarked half the pages.
Looks beautiful – and the salmon fillets look huge in the photo! We bought farmed Scottish salmon this weekend in the USA because wild Alaskan salmon is now selling at $30 a pound!!
They were a bit big I usually reckon 180gms/6oz is a good portion.
A bit off-topic, but we were pleasantly surprised as we watched “Battle of Britain” (1969) last night…Has a star-studded cast w/Michael Caine, Christopher Plummer, Ralph Richardson, Trevor Howard, and others…and near the end, two fresh-faced, eager “recruits” appear–incl. Richard Morant! He has only one line, uncredited, but it was definitely him! Was hoping he’d have more screen time, but the characters are outnumbered in the air battle that ensues. Good movie, though, if you haven’t seen it!
Cheers & hugs!
Hi Robin: I made this for dinner tonight. It was not only delicious but a quick one pot meal. Easy to make and cleanup was easy and a big taste payoff. Love your recipes!
Mary
Robin another great recipe. Salmon is one of my favorite foods and this will quickly be near the top of my list on how to prepare. And it doesn’t take long. Made it with some fresh spinach I got from the farmers market yesterday. DELISH. I enjoyed every dish I’ve made from here. Well I enjoyed the dish I ended up being allergic to something in it, but the rest of the night wasn’t fun 🙂
I keep looking for you book at the local Barne’s and Nobles here but it’s never there.