Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

I do not claim to be the wisest woman in all the land, with lo my 2 1/2 years of marriage, but let me impart some wisdom on to you, oh Internet. Wisdom which, hopefully, will lead you to a delicious and happy life.

Wisdom number 1: If your husband is from the Northern lands, trust him with fish. Even if you just wanted salmon to make sliders this week, and your eyes goggle out when he returns with a $24 package of just 1 3/4 pounds of fish. Trust him in this – he has magical knowledge which leads him to the delicious-est fishes.

Sub-wisdom number 1: If your husband knows how to divide and grill fish, make him do it. If you’re like me, you’ll wind up with some funky-sized and -shaped pieces which cook funny otherwise.

Wisdom number 2: If your husband declares dinner the best thing you’ve ever made, make it again. We had this recipe for dinner on Sunday, thinking just to use up some of the ‘extra’ Atlantic fresh-caught salmon Bill chose before I made sliders for dinner on Monday. Behold, we had this exact recipe 3 nights in a row. It is delicious.

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

So, yeah. Bill and I made the best, most delicious salmon of all time. And it is the SIMPLEST marinade. I do not know what sort of hoodoo voodoo is contained within the Williams-Sonoma Newlywed Cookbook that my aunt gave us  when we got married, but I trust in it. And you should too.

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

Succulent, flavorful, simple salmon, topped with a tasty herbed compound butter, served alongside oven potatoes with a salty Parmesan zip and spinach sauteed with shallots. I mean, are you drooling?

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

I mean, the butter just melts into all the little crevices of the perfectly cooked salmon, turning in into this creamy luscious main dish, with the fresh green pop of spinach and the crispy crunch of the potatoes. The balsamic and parmesan used throughout the dish make it a truly cohesive dish that’s not too heavy, but is perfectly filling.

This recipe may seem a little complex, but I have timed just right after making it so many nights in a row!

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

  • 6 fresh salmon fillets, skin on (Bill recommends North Atlantic)
  • 1 stick salted butter, softened
  • ¼ + ½ cup Parmesan cheese, divided
  • 1 teaspoon + 2 Tablespoons balsamic vinegar, divided
  • 2 Tablespoons herbes de Provence
  • 2 large garlic cloves, diced
  • 2/3 cup + 1/3 cup olive oil, divided
  • 1 Tablespoon dried thyme
  • 2 Tablespoons sea salt, plus more to taste
  • 2 teaspoons pepper, plus more to taste
  • 1 pound small gold potatoes, cut into thin rounds
  • 1 teaspoon fresh or freeze-dried shallots
  • 4 cups fresh spinach
  1. Preheat the oven to 425° F.
  2. First, make your delicious compound butter.
    • Place butter, ¼ cup Parmesan cheese, 1 teaspoon balsamic vinegar, and the herbes de Provence in a food processor.
    • Pulse butter mixture in food processor until well-combined, add pepper to taste.
    • Scoop out butter mixture into a plastic ziptop bag and squish into a cylinder. Place in refrigerator for at least 1 hour.
  3. Next, create the marinade
    • Combine 2 Tablespoons balsamic vinegar with diced garlic, 2/3 cup olive oil and thyme in a wide, shallow dish.
    • Add salmon fillets to marinade dish and turn to coat well.
    • Cover dish and place in refrigerator for 20-30 minutes.
  4. Now, get the potatoes going.
    • Line a cookie sheet with aluminum foil, and add potato rounds.
    • Add 1/3 cup olive oil, sea salt and pepper to potatoes on cookie sheet. Lift up edges of aluminum foil and shake to combine all ingredients.
    • Place cookie sheet in oven and bake for 20 minutes.
  5. When the oven timer goes off at 20 minutes:
    • Top potatoes with ½ cup Parmesan cheese, and return to oven for 5 minutes.
    • Heat a grill pan over medium heat.
    • Saute the spinach!
  6. Spinach time!
    • Melt a pat of the compound butter over medium heat in a medium pan. When butter is melted, add shallots and spinach.
    • Stir constantly until spinach is wilted, then cover the pan and remove heat.
  7. Turn the oven off, but keep the potatoes in to continue crisping up that yummy cheese.
  8. Let’s cook the salmon!
    • When grill pan is heated, add salmon fillets and a nice glug of marinade to the pan. (The oil from the marinade will keep the fish from sticking).
    • Cook the salmon for about 3 minutes on each side, or until crisp on the outside and opaque all the way through.
  9. Remove potatoes from oven.
  10. Serve salmon fillets with potatoes and spinach, topping the salmon with another slice of the compound butter.
  11. Enjoy! (make sure you remove the salmon skin before eating)

Based on a recipe from the Williams-Sonoma Newlywed Cookbook, plus potatoes and spinach from my brain 😉

Balsamic Salmon with Parmesan Potatoes and Sauteed Spinach

 

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Balsamic Chicken

Balsamic Chicken

Unlike many of the dishes I’ve shared with y’all in the past, this delicious recipe is the following: simple, quick, healthy and clean! You start with chicken breast tenders and marinate them in a simple mix of balsamic vinegar, soy sauce, a small amount of brown sugar, garlic and olive oil… and that’s it! Simple cook up the marinated tenders and enjoy them on with the side dish of your choice or as part of a healthy salad. The marinade reduction is insanely tasty for its simple beginnings; it was another pan licker for the husband! Balsamic Chicken fills you up with yummy protein without weighing you down with heavy sauces, so you can feel satisfied instead of stuffed to the gills.

Balsamic Chicken

  • 1/3 cup balsamic vinegar
  • ¼ cup lower-sodium soy sauce
  • 3 Tablespoons brown sugar
  • 1 Tablespoon minced garlic
  • 1 Tablespoon olive oil
  • 1 pound boneless, skinless chicken breast tenders
  • 1 Tablespoon olive oil
  1. Combine balsamic vinegar, soy sauce, brown sugar, garlic and 1 Tablespoon olive oil in a large resealable bag, and add chicken tenders. Marinate overnight in the refrigerator.
  2. Preheat oven to 400° F.
  3. Remove chicken tenders from bag. Heat 1 Tablespoon olive oil in a large skillet over medium heat and add chicken when oil is heated. Saute each side for 4 minutes, then transfer chicken to a baking dish. Place chicken in the oven to finish cooking, 6-10 minutes.
  4. Enjoy chicken and sauce from the pan on top of couscous or risotto!

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This simple but flavorful chicken is great over pasta, creamy risotto or salad! The sauce is distinctly delicious with the hints of balsamic and a bit of sweetness from the brown sugar. You could also reduce the marinade mixture to use as a sauce on grilled chicken or fish.
Based on a recipe from The Dough Also Rises

Click here to download a PDF of this recipe!

Bill’s Magical Mahi Mahi

Bill’s Magical Mahi Mahi

When Bill and I go grocery shopping over the weekend, we usually peruse most of the aisles together using the list I’ve made based on the week’s meal plan. Once we reach the fresh end of the store, however, we split up to tackle our own strengths. Bill goes straight to the fish counter to see if there are any aquatic delights waiting for us, while I handle the fresh produce. Since Bill grew up in the Northeast, he has a much better knowledge of fish than I do and I love to take advantage of his culinary skills while getting a dose of brain food from the fishies as well. This week Mahi Mahi was a great price, so it became our Monday night dinner. For months Bill has been perfecting a delicious marinade for fish like the Mahi and he was eager to put his latest iteration to the test. Let me tell you, it was a smash hit! I could’ve spooned the reduced marinade out of the pan and straight into my mouth : )

Bill’s Magical Mahi Mahi

  • 1 pound Mahi Mahi filets
  • 2 Tablespoons olive oil
  • 2 teaspoons dried ginger
  • 1 Tablespoon minced garlic
  • 1 Tablespoon lemon juice
  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup dry red wine
  • 1/8 teaspoon cayenne pepper
  1. Add all ingredients besides Mahi Mahi to a medium bowl and whisk well to combine to create marinade.
  2. Pour prepared marinade in a large ziptop bag and add Mahi Mahi filets. Make sure to fully cover filets with the marinade.
  3. Seal the bag and place in the refrigerator to marinate for at least four hours, preferably overnight.
  4. After the fish has marinated, heat a non-stick skillet to medium heat on the stovetop. Add fish and all marinade. Cook for 5-7 minutes on each side.
  5. When fish is cooked through, remove from the skillet and raise heat to
  6. medium-high to reduce the marinade. Cook for 2-4 minutes, or until thickened and delicious.
  7. Remove skin from fish and serve topped with reduced marinade.

We serve it with couscous on the side to help soak in all of the tasty sauce. You should definitely try this one out!

Download a PDF of this recipe here!