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!
A shy salmon fillet taking a peek at the world!–today’s version.
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.
Robin Ellis 