Smothered Salmon for Two

Priscilla Weaver finds this recipe a “great way to use the first dark greens from early spring planting.”

Smothered Salmon for Two Recipe

Smothered Salmon for Two

2 Tbsp. olive oil

1 medium yellow or sweet onion, coarsely chopped

2 cups washed, chopped dark greens (kale, chard, beet, almost any dark green except spinach which has the wrong flavor here)

¼ cup dried cherries

2-3 tsp. BALTI SEASONING

2 Tbsp. water

Salmon:   1Tbsp. olive oil

1   12 oz. salmon steak or thick fillet

2 Tbsp. white wine or water

1 large orange, peeled and cut into small segments

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

For the greens:  Heat the olive oil in a large skillet over medium heat.  Add the onion and cook until soft but not browned.  Add the greens, cherries and BALTI.  Toss to coat with the olive oil.  Add the water and immediately cover the pan.  Cook on low heat for 2-3 minutes, until the greens are barely wilted.  Turn off the heat.  Place the greens, including any pan juices, in a bowl and set aside.

For the salmon: Heat the olive oil in the same pan.  Add the salmon, skin-side up, along with the wine.  Cover and cook over medium-low heat for about 5-6 minutes.  Gently peel off the skin at cut the salmon in two.

The fish should be slightly underdone in the middle.  Add the orange pieces and the greens mixture to the pan, tucking them around the fish.  Cover and cook for 2 minutes.        2 servings

(Recipe for Smothered Salmon for Two was in Penzeys Spices catalog)