This recipe was my “claim to fame” on the Connecticut Channel 3 program, Better CT, back in May! Salmon that’s poached retains its moisture, creating an especially tender fillet. Topped with juicy currants in a tart vinaigrette to counter the salmon’s richness, this salmon dish is simple enough to make as a weekday meal, but impressive enough to serve for dinner guests. And don’t forget some smoky bacon on top if you’re feeling naughty!
Don’t forget your veggies, my mom always told me! BUT let me change the “veggie hate” with one of my favorite veggie preparations: sautéed spinach. Simple enough to prep in minutes but yummy enough that even the world’s pickiest eater may fall in love.
Please entertain yourself with the demo video that landed me a spot on TV! Yes, I give you permission to laugh at me…almost spilling my dish on the counter, and my french fries [attempt at a] joke.
P.S. to those in Connecticut: tune in to Better CT tomorrow, July 13th, at 3pm to Channel 3 for a TastefullyGrace cooking segment!
Want to skip the video and cut to the chase? Here’s the recipe:
(For two servings)
2 1/3-pound salmon fillets, skinned
½ cup dry white wine
1 package baby spinach
4 ounces uncooked Applewood smoked bacon, sliced into thin ½ inch pieces
½ cups finely chopped celery hearts
1 large shallot, minced
2 tablespoons black currants
1 tablespoon sherry wine vinegar
1/4 cup extra virgin olive oil, plus a few tablespoons to sauté spinach
1 large garlic clove, finely minced
Pinch of hot pepper flakes
Snipped chives to garnish
Dash of salt and pepper to taste
Preheat oven to 375 degrees.
For bacon (optional): In a skillet over medium heat, sauté bacon until gold brown and lightly crispy. Place cooked bacon in a paper towel-lined bowl to cool.
For salmon: In an 8×8 glass pan, place salmon fillets skin-side down and add wine. Add cold water to the pan until fillets are barely covered in water. Place uncovered pan into oven and let poach for 20-25 minutes for medium. Remove salmon from liquid as soon as fillets are cooked with a slotted spatula.
For vinaigrette: Begin vinaigrette by adding ¼ cup olive oil and shallot to a small saucepan over medium heat. Sauté until translucent, about one minute. Add celery, currants, sherry wine vinegar, and salt and pepper. Stir until just warm.
For sautéed spinach: In a large pot, add olive oil just to coat the bottom of the pot, hot pepper flakes, and garlic. Add all spinach. Over medium heat, toss spinach until wilted. Remove from heat.
To serve: To plate, use tongs to make a bed of spinach. Place salmon fillets on top of spinach beds. Spoon warm vinaigrette over the salmon. Garnish with bacon (optional) and snipped chives. Smell…taste…and enjoy with a nice glass of sauvignon blanc or pinot noir!
The Steps with Video
Just me and my video crew (AKA me and my laptop):