Brian cooked us this fantastic recipe last night and I wanted to share because its pretty simple and was to die for delicious. I'm just sad we didn't have more leftovers!! Plus you get those Omega 3s from eating the Salmon! We didn't have any fingerling potatoes so we just used red ones. We also didn't have smoked paprika so we just used regular and it came our just fine.
IngredientsCooking spray
1/4 cup minced shallots
2 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth, divided
3/4 pound fingerling potatoes, cut into 1/2-inch pieces
2 ounces Spanish chorizo sausage, diced
3/4 teaspoon kosher salt, divided
2 1/2 cups baby spinach leaves
1 teaspoon Spanish smoked paprika
4 (6-ounce) salmon fillets
1 tablespoon extra-virgin olive oil
Preparation
1. Prepare grill to medium-high heat.
2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until shallots are tender. Stir in remaining 1 1/4 cups broth, potatoes, and chorizo; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.
3. Sprinkle remaining 1/2 teaspoon salt and paprika evenly over fillets. Lightly coat fillets with cooking spray; arrange fillets in a single layer, skin side up, on grill rack. Grill 2 minutes. Rotate fillets a quarter turn on the same side; grill 3 minutes or until well marked. Turn fillets over; grill 5 minutes or until desired degree of doneness.
4. Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish. Drizzle 3/4 teaspoon oil over each serving.
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