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Cooking
Smoky Salmon with Quick-Wilted Spinach
· 4 servings
Season the fillets
Season the salmon pieces on both sides with salt and pepper, then drizzle lightly with liquid smoke, or use smoked salt instead. If you skip both the salt and the smoke, the salmon will still taste great, just without that smoky flavour.
Sear it
Heat up a pan (a ridged grill pan works perfectly here) and add the salmon, skin-side down first. After about six minutes, flip it over.
Onion half-moons and garlic
While the salmon is searing, melt a knob of butter in a second pan. Add the onion, sliced into half-moons, and let it soften slightly. After a little while, stir in the chopped garlic and cook for another minute or two.
Add the spinach
Is the salmon almost done? Great. Add the spinach leaves to the pan with the onion and garlic, and season lightly with salt. Turn off the heat and cover the pan with a lid.
Make the sauce
Move the cooked salmon from its pan onto a warmed plate. There should be a bit of tasty residue left in the pan — add a ladleful of water to it, ideally stock if you happen to have some on hand, though a splash of cream works just as well.
Reduce and finish with butter
Turn the heat up to high and let the liquid bubble away until it's reduced by about half. Then turn off the heat and drop in a knob of cold butter, whisking it in quickly. The butter will lightly thicken the sauce.
Serve
Plate up the spinach and onion, top with the salmon, and spoon a little of the pan sauce over everything.