digest
Short Summary
Main recommendation: Make a warm salmon salad by sautéing peppers, cubed salmon, golden raisins, and pine nuts in olive oil, then serving the mixture over baby spinach. The dish can also be served chilled and is presented as a year-round recipe.
Key Points
- Salmon is presented as a healthy choice: the host recommends about one serving a week for its omega-3 essential fatty acids, which she says are good for pregnant women, kids, and adults.
- Baby spinach is chosen as the greens because the host considers it the best complement to the dish and a good source of iron.
- Golden raisins are recommended for flavor and presentation, though regular raisins or both can be used.
Details Worth Noting
- Concrete instructions: Heat a pan over medium heat and add olive oil so it warms up. Add one pepper (half red or yellow, or any color), cut into strips, and sauté for about 7 to 8 minutes until barely tender. Ask the fishmonger to skin the salmon, then cut it into about 1-inch cubes with a sharp knife using short, quick strokes. Add the salmon, golden raisins, pine nuts, and a few pinches of kosher salt to the pan, and cook 7 to 8 minutes total until the peppers are soft and the salmon is opaque. Stir gently with a spoon or fork so the salmon doesn't break. Do not overcook: if fish smell fills the house, it has gone too far. Pile the warm mixture onto baby spinach leaves, careful not to burn yourself, and toss gently to distribute. Optionally add tomatoes or serve chilled. If using cooking spray instead of much oil, use a nonstick pan and coat it well.
- The other half of the pepper can be cut into strips and kept in the refrigerator as a healthy snack.
- Golden raisins are sold next to regular raisins in supermarkets.
- The host notes that the salmon is delicate, so it should be handled gently throughout the cooking and serving steps.
Bottom Line
This is a versatile, presentation-focused salmon and spinach salad that works warm or chilled and can be dressed simply with balsamic dressing.
