Westwood Resident and Chef Shares Healthy Salmon Recipe

Recipe: Rosemary Seared Salmon Filet,  served with sautéed baby spinach with garlic, and mashed Yukon Potatoes with fresh garden chives and herbs

Ingredients:

• 4  6oz. 1″ thick Fresh Salmon Fillets
• 24 to 32 oz. of Yukon Gold Potatoes
• 2 lg. pkg. Baby Leaf Spinach
• 1 1/2 tbsp. finely minced Fresh Rosemary
• 4 tbsp. chopped Fresh Chives
• 3 med. to lg. cloves of minced Garlic
• 1/4  Pound Butter
• 6 oz. Sour Cream
• 2 oz. of milk or light Cream

• Brush the Salmon fillets ( belly side up ) with vegetable oil
• Cover with the minced Rosemary
• Sprinkle a small amount of salt and pepper and put aside
• Rinse the potatoes and slice thinly to shorten cooking time.
• Cover in lightly salted water and bring to a boil
• Then reduce to a simmer until tender, approx. 15 to 18 minutes.
• Drain the water and whip the potatoes with the sour cream, butter, chives, milk or cream and salt to taste.
• Heat a non-stick skillet over med-high heat for 3 minutes
• Add the Salmon, seasoned side down, and sear in the covered skillet for 2 minutes
• Then turn the fillets, recover the pan and turn off the heat.
• Wait 4 minutes for very moist, slightly under cooked or 5 to 6 minutes for fully cooked but, a bit on the drier side.
• While fillets are resting, heat another skillet, large enough to hold 2 bags of spinach.
• Put 1/8 pound of butter with the minced garlic in the microwave for 1 minute high-heat setting.
• Put the garlic butter mixture into the heated skillet
• Add the spinach and mix continually for 3 to 4 minutes leaving the spinach a little undercooked as it will continue cooking.
• Place the Spinach on the plates, half cover with the Salmon and add the Potatoes.

Optional: add a tsp. of parsley, lemon butter to each fillet (compound butter)

Note:Compound butter is any mixture of butter with herbs, lemon or other flavorings and kept refrigerated or frozen to finish to any center of the plate, vegetable or starch just before serving.

Click this link to watch Nick assemby the entire dish and learn some useful cooknig tips.  http://www.tablecritic.com/cooking-salmon-with-nick-schiarizzi-in-the-kitchen/