All you need to round out this nutritious meal is a whole-grain dinner roll. Salmon and olive oil provide heart-healthy monounsaturated fat; the salmon also contributes omega-3 fatty acids. Japanese-style breadcrumbs, known as panko, are now widely available in supermarkets, and we often use them to create a crunchy crust on oven-fried fish and poultry.
2 large peeled baking potatoes, cut into 1-inch pieces (about 2 1/4 pounds)
1/3 cup fat-free buttermilk
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
1 teaspoon grated lemon rind, divided
2 teaspoons lemon juice
1/3 cup panko (Japanese breadcrumbs)
1/2 teaspoon instant minced onion
1/2 teaspoon dried oregano
1/4 teaspoon paprika
4 (6-ounce) salmon fillets (about 1 inch thick)
1 tablespoon olive oil, divided
2 garlic cloves, minced
2 (6-ounce) packages fresh baby spinach
Oregano sprigs (optional)
How to Make It
Preheat oven to 400°.
Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 15 minutes or until tender, and drain. Return potatoes to pan. Add buttermilk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon lemon rind, and juice; mash with a potato masher. Keep warm.
Combine panko, onion, dried oregano, paprika, and 1/4 teaspoon pepper in a shallow bowl. Sprinkle salmon evenly with remaining 1/4 teaspoon salt. Dredge fillets in panko mixture.
Heat 2 teaspoons oil in a large nonstick ovenproof skillet over medium-high heat. Add salmon to pan; cook 2 minutes on one side or until browned. Turn fish over; place skillet in oven. Bake at 400° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
While salmon cooks, heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring constantly. Gradually add spinach, turning frequently; cook for 3 minutes or until spinach wilts. Stir in remaining 1/2 teaspoon rind and remaining 1/4 teaspoon pepper. Arrange 1/2 cup spinach mixture on each of 4 plates; top each with 3/4 cup potato mixture and 1 fillet. Garnish with oregano sprigs, if desired. Serve immediately.
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I really loved this dish. I thought it was very easy to make. I did double the spices for the salmon dredge, and will increase the spices and lemon zest for the potatoes and spinach in the future. Also, for those of you who don't have buttermilk, you can make your own by adding 1 T. White Vinegar (or lemon juice) to 1 C. of milk.
I loved this. The salmon alone would be good, but you really need to make the spinach and potatoes with it; that's what elevates it and makes it more than just a good salmon recipe. It's the different textures that make it a special, company-worthy dish. It's an easy, impressive and delicious all-in-one meal.
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