I am trying to eat more fish and more greens in the New Year. This recipe is quick, easy, and delicious. My husband really liked this dinner, so I will be making it a lot for my family. He said the spinach was the best he has ever tasted- what a sweetheart. Jude refused to eat any, but he hasn’t been eating dinner much anyway. Lately, I have been thinking about serving him dinner for breakfast instead. He eats the most at breakfast or lunch and refuses to eat his dinner. I have heard that this is pretty typical toddler behavior, but it is hard on me. He used to eat anything, but has become extremely picky. SO, I am making him pizza at 10 in the morning because I feel sorry for him. He will be 2 this month! I can’t believe it.
As for Dan, he will be starting solid food soon! He will be six months next week. I need to start thinking about what I want to feed him. I am not big on overloading my kids with commercial rice cereal, so I need to come up with something else. And for those of you shocked that he hasn’t started solid foods yet- he weighs 21 lbs exclusively on mama’s milk. Goodness!
And here is the recipe for the salmon!
BLACK PEPPER SALMON SERVED OVER SPINACH
2 salmon fillets
1/4 cup dry white wine
1 cup chicken broth or vegetable broth
dash of white pepper
salt (if chicken broth/veg broth is not sufficient)
1 med. onion, peeled and very thinly sliced (leeks would be a nice variation too)
Roughly 2 Tablespoons of freshly cracked black pepper
2 Tablespoons olive oil
1 bunch fresh spinach, washed, stemmed, and dried
In a baking dish, combine chicken broth, white pepper, and wine. Remove half of this liquid mixture to another bowl to use later to saute spinach. Add onion and salmon to the baking dish with the remaining 1/2. Cover and chill both the salmon and the reserved marinade for 30 minutes to 2 hours.
Spread your cracked pepper on a plate. Remove the salmon and onion from the marinade. Press the cracked pepper into both sides of the salmon fillets. In a large skillet, heat olive oil to medium heat. Add onion and cook until soft, about 5 minutes. Remove with a slotted spoon.
Increase the heat to about med-high. When your olive oil is almost smoking, place salmon flesh side down in the skillet and cook until browned, about 10-12 minutes. When salmon is just cooked through, remove from the skillet.
Add spinach, onions, and reserved marinade to your skillet and cook until the spinach is just limp- maybe 3 minutes.
Place spinach and onion mixture on the dinner plates and then place the salmon directly on top. Spoon some of the sauce over the salmon and serve.
Serves 2 (can be stretched to 4 if you buy extra salmon fillets or cut larger salmon fillets in half)
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