Smoky Salmon with Quick Wilted Spinach
·Season the fillets
Season the salmon pieces with salt and pepper on both sides, then drizzle lightly with liquid smoke essence, or use smoked salt instead. If you skip both the salt and the smoke flavouring, the salmon will still taste great, just without that smoky note.
Sear the salmon
Heat up a pan (a ridged grill pan works best if you have one) and add the salmon, skin-side down first. After about six minutes, flip it over.
Onion 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 few minutes, stir in the chopped garlic and cook for a little longer.
Add the spinach
Is the salmon almost done? Great. Add the spinach leaves to the pan with the onion and garlic, season lightly with salt, then 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 few tasty pan drippings left behind. Add a ladleful of water — ideally stock if you have some on hand, though a splash of cream works well too.
Reduce and finish with butter
Turn the heat up to high and let the liquid reduce a little. Once it's cooked down by about half, turn off the heat and drop in a piece of cold butter. Whisk it in quickly — the butter will lightly thicken the sauce.
Serve
Plate the spinach and onion, top with the salmon, and drizzle over a little of the pan sauce.