Grilled Salmon with Chorizo and Fingerlings

Name: Grilled Salmon with Chorizo and Fingerlings
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 591 milliliters baby spinach leaves; 57 grams Spanish chorizo sausage, diced; 355 milliliters fat-free, less-sodium chicken broth, divided; 340 grams fingerling potatoes, cut into 1/2-inch pieces; 2 garlic cloves, minced; 1 teaspoons kosher salt, divided; 1 Tbsp extra-virgin olive oil; 1 teaspoon Spanish smoked paprika; 680 grams salmon fillets; 59 milliliters minced shallots

You can never have too many main course recipes, so give Grilled Salmon with Chorizo and Fingerlings From preparation to the plate, this recipe takes around 45 minutes. If you have paprika, chorizo sausage, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Prepare grill to medium-high heat.

Equipment you will use

Grill

Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add shallots and garlic to pan; cook 1 minute, stirring frequently.

Ingredients you will need

Shallot

Garlic

Equipment you will use

Frying Pan

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.

Ingredients you will need

Broth

Potato

Shallot

Chorizo

Salt

Add spinach to pan; cover.

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Spinach

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Frying Pan

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.

Ingredients you will need

Cooking Spray

Paprika

Salt

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Grill

Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish.

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Potato

Fish

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Bowl

Ladle

Drizzle 3/4 teaspoon oil over each serving.

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Cooking Oil

Equipment

Ingredients

Servings:

591milliliters

baby spinach leaves 57grams

Spanish chorizo sausage, diced 355milliliters

fat-free, less-sodium chicken broth, divided 340grams

fingerling potatoes, cut into 1/2-inch pieces 2

garlic cloves, minced 1teaspoons

kosher salt, divided 1Tbsp

extra-virgin olive oil 1teaspoon

Spanish smoked paprika 680grams

salmon fillets 59milliliters

minced shallots

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.