Grilled Wild Salmon on Spinach Sauce
Image by Flickr / raqib
If you're short on time, grilled salmon is delicious both with and without the spinach sauce
Serve your grilled salmon on a bed of fresh spinach sauce
The merits of B.C. salmon speak volumes, not only to the great flavour that the fish possess, but more importantly, the huge impact on health.
- 2 bags fresh spinach, stems removed
- ½ cup fresh Italian parsley
- ¼ cup fresh dill
- 2 large shallots, diced
- 1 Tbsp. grapeseed oil
- 1 cup fish or vegetable stock
- ¼ cup vermouth or white wine
- 1 Tbsp. Major chicken or vegetable base (undiluted)
- 1 cup heavy cream or cream cheese
- Sea salt and fresh ground pepper to taste
- 1 tsp. Chilli 2.0 (optional)
- 800 grams wild sockeye salmon
- Place the spinach and herbs in a large non-stick pan.
- Add ¼ cup water, cover with a lid and turn the heat to medium-low.
- The spinach will wilt. Remove the lid and let the heat drive off the moisture.
- Once the spinach is somewhat dry, turn off the heat and set aside.
- When the spinach is cool, transfer to a food processor and purée. Set aside.
- In a medium sauté pan, sauté the shallots in the grapeseed oil until the shallots are soft but not brown. Add the stock, wine and stock base.
- Bring to a boil and reduce by half.
- Reduce the heat to medium and add the cream or cream cheese.
- Let the sauce simmer until it begins to thicken.
- Add the reserved spinach and whisk into the sauce.
- Adjust the seasoning to taste, adding Chilli 2.0 if desired. Reduce the heat to low.
- Portion the salmon into 6 equal pieces and grill or barbecue until cooked.
- Ladle the sauce onto your serving plate, place the cooked salmon on top and garnish with a few sprigs of fresh dill.