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
How to Make It
Prepare grill to medium-high heat.
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.
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.
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.
This is one of our favorite recipes to serve to guests because it is a) easy to make, b) makes a beautiful presentation c) healthy and d) and it is delicious. Boiling the chorizo with the potatoes infuses the chorizo flavor into the potatoes, and the spinach adds a welcome touch of green. What's not to like?
To be honest, I can't understand what all the other reviewers are raving about. I made the recipe exactly as written. While the chorizo, spincah, potato component had great flavor it seemed to be lacking in something. Umami maybe. My family all agreed that we missed the potatoes being roasted. We agreed with another reviewer who said the salmon just seemed so-so with this, so we are going to try using the ingredients (decreasing the broth) for the topping, placing chicken thighs on top, and roasting in an oven for 35 minutes.
Very good - I did make a couple modifications to use what I had on hand - mexican chorizo and arugula instead of spinach. Cajun spice instead of paprika on the salmon. Only issue was with the potatoes. they took a lot longer to cook and did not cook evenly.
This recipe is dynamite! I would serve it to guests, I would eat it everyday. The flavors, textures and colorful ingredients not only make it a delight to eat but smell and gaze upon. I had a lot of fun making this one. Make sure you get the Spanish Chorizo.