Ingredients
4 skinless, boneless salmon fillet steaks
4 tbsp. virgin olive oil
1/2 lb. spinach
3/4 tsp. salt
1/4 tsp. Freshly ground black pepper
1/2 c. finely chopped onion
3 ripe tomatoes
1 tbsp. coarsely chopped fresh flat-leaf parsley
Preparation
Step 1Arrange the salmon steaks on a plate, spoon 1 tablespoon of the oil over them, cover with plastic wrap, and refrigerate.Step 2In a skillet, heat 1 tablespoon of the remaining oil. When hot, sauté the spinach for 1 1/2 minutes. Mix in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and divide the spinach among four plates.Step 3Heat the remaining 2 tablespoons of oil in the skillet, and sauté the onion for 1 minute. Add the tomatoes, 1/4 teaspoon of the salt, and the remaining pepper, and cook for about 30 seconds. Set aside.Step 4Remove the salmon from the refrigerator, and sprinkle it with the remaining salt. Heat a nonstick skillet until very hot, add the salmon steaks, and sauté for 1 1/2 minutes on each side. Let rest in the pan for a few minutes before serving.Step 5Spoon some of the onion-tomato mixture over the spinach, and top with the salmon. Sprinkle with the parsley, and serve immediately.
Salmon is a great seafood choice because it is available practically year-round from your fishmonger. It is especially versatile, accommodating itself to poaching, braising, sautéing, and grilling.
