Tuesday, February 1, 2011

Simple Salsa Salmon with Spinach and Rice

Have you resolved to eat more healthy fish in the new year? And are you already bored by the same old thing -- a plain piece of bland fish? Well here is a sassy little salmon recipe sure to keep you on, the straight and narrow. Or put you back on track. Either way.

Salmon is always at the top of my list for dinner. I love it! But sometimes I want to jazz it up with a little extra something. Just one problem. I'm guilty of too much last-minute cooking, which usually limits my creativity to what I can find on hand and prepare in a flash. Perhaps my resolution should have been directed toward planning. Well, maybe next year.

While I was in Florida with my friend, Wendy, recently, she served this salmon dinner in a flash!  In fact, it took me longer to set the table and pour my very favorite Kim Crawford Sauvignon Blanc into some cute blue polka dot wine glasses. Well almost that fast. Fast enough that I've already added it to my list of fast and delicious pantry-to-table dinners.

I'm likely to have cooked rice tucked into the fridge, since I've started using the rice cooker a lot lately. Frozen bags of rice are handy though.  If there isn't a can of Rotel in your pantry, I'd suggest draining some salsa as an acceptable substitute. Use light or regular mayonnaise, but not fat-free -- what is that stuff anyway? And if you don't have fresh spinach, use frozen spinach. Heat it in the microwave and squeeze out most of the moisture, then chop and add to the rice.

There you have it! Just a little something Wendy whipped up -- thanks Wendy! 

Now how about another bottle of Kim Crawford Sauvignon Blanc and those too cute polka dot wine glasses!

1 ½ lbs. wild salmon fillet or 4 individual pieces
salt and pepper
1 can Rotel tomatoes with cilantro and lime
½ cup light or regular mayonnaise
2 tbsp. butter
1 bag baby spinach
2 pkgs. frozen brown rice
¼ cup freshly grated Parmesan cheese

Cut the salmon fillet into 4 servings, or use individual pieces; salt and pepper both sides. Drain the Rotel tomatoes. In a small bowl, mix the tomatoes and mayonnaise. Spread the tomato-mayo mixture on both sides of the salmon pieces. Place the salmon in a non-stick skillet; pour any remaining tomato-mayo mixture over the fish. Place a lid to cover the skillet and cook over medium heat for 7-10 minutes, or about 3-5 minutes per side. While fish cooks, place 2 tbsp. butter in a microwave-safe bowl and add the cleaned and trimmed spinach. Cover the bowl with plastic wrap and microwave for 2-3 minutes to wilt spinach. Remove bowl of spinach and use scissors or a knife to chop it up a little before adding the rice; continue to microwave for 7 minutes. Remove spinach-rice mixture from microwave and toss lightly with ¼ cup Parmesan cheese. Serve the salmon along side the spinach-rice mixture and spoon remaining tomato mixture over the top.
Serves 4.

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