Salmon is popular fare on various Jewish holidays. The spice rub lends an earthy, exotic taste.
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
1 (2 1/4-pound) skinless salmon fillet
2 cups thinly sliced onion
1 teaspoon olive oil
2 garlic cloves, minced
2 (6-ounce) packages fresh baby spinach
1 teaspoon grated lemon rind
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro
Lemon wedges (optional)
How to Make It
Preheat oven to 400°.
To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.
Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.
Wine note: This salmon has lots of rich, piquant flavor and needs a wine that won't be intimidated by such bold spices as cumin, coriander, and cinnamon. Riesling's fruitiness offsets the spices while its clean, pure freshness is exactly the right counterpoint to the rich salmon. Washington State makes some of the best rieslings in the country. Try the new one from Long Shadows Vintners called Poet's Leap. The 2005 is $ If you need a kosher wine, visit Wine-Searcher.com. --Karen MacNeil
My hubby and I really loved this meal. I did make a few alterations but it is pretty true to the original. With the wild salmon, I squeezed a little lemon juice on the onions and placed a lemon slice on top and underneath the fish. The caramelized onions were delicious and with all the unique flavors on the fish, made it outstanding. The side dish of wilted spinach, I just added shiitake mushrooms, crushed red pepper and tomato to make it more interesting. All in all, a pretty fabulous meal I will definitely make again.
Was amazed at all the five-star reviews: I have to agree with BuddingFlavor -- the spices on the salmon created an odd taste. DH barbecued the fish, and that didn't help (although it certainly didn't hurt). Didn't use the onions at all, and really didn't miss them -- don't believe they would have helped the flavors. We also didn't care for the spinach; there are much better recipes out there.
Easy and yet very flavorful. The lemon spinach goes great with the other spices. With any fish be careful to test so as not to overlook as my large filet was done in 16 minutes. The complex favors may not be great to serve with kids.
This review is for the rub only. It was really good. I'm glad that I added ~ 1/8 c olive oil to the spices, which kept the salmon tender. I won't bother with the onions next time as they burned :-( This is a really nice alternative to the common teriyaki/soy sauce based marinades. Next time i may double the amt of rub., I subbed smoked paprika for the regular paprika. Great dish!!!!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!