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Grilled Salmon with Chorizo and Fingerlings

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings
Spanish chorizo is typically cured and has a smokier flavor profile than raw Mexican chorizo. If Spanish chorizo is unavailable, you can substitute Portuguese linguiça. Smoked paprika emphasizes the grilled flavor of the fish.

Ingredients

  • Cooking 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

Nutrition Information

  • calories 462
  • fat 25.5 g
  • satfat 5.5 g
  • monofat 10.8 g
  • polyfat 7.7 g
  • protein 39.3 g
  • carbohydrate 17.7 g
  • fiber 3 g
  • cholesterol 100 mg
  • iron 1.7 mg
  • sodium 653 mg
  • calcium 46 mg

How to Make It

  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.