Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Company-worthy recipes

November 19, 2015
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?

ktleyed's Review

August 19, 2014
Everyone loved this, even my son loved the spinach. Made it just as written, nice spicy taste to the potato mixture. I squeezed lemon on the salmon and drizzed a lemon infused olive oil - delish!

JanieV's Review

September 16, 2013
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.

tnta13's Review

December 09, 2012

KayteeG's Review

August 08, 2012

Jrick15's Review

April 09, 2012
Absolutley outstanding! Very easy to make and delicious!

cpalma's Review

October 03, 2011
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.

lexrecipes's Review

March 05, 2011
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.

honibear's Review

October 30, 2010
I tried this recipe for the first time today. It's awesome and healthy. I will be making it again.

PreventionRD's Review

May 31, 2010
This was 1) easy, 2) delicious, and 3) FAST! Hubby loved it, too. Definitely a must-make!