Soy-Glazed Salmon With Wilted Spinach and Black Bean-Sweet Potato Salsa
- Cuisine: American
- Course: Main Course
- Features: Fast
Summary:
This meal -- a good one for your cholesterol, and rich in antioxidants, vitamins and minerals -- comes together quickly, especially if you make the salsa ahead of time and simply hold it in a warm oven while preparing the salmon. To cook the salmon, use a nonstick pan or a well-seasoned cast-iron skillet. A set of spring-loaded tongs is best for turning the fish while cooking.
There are four so-called super foods in the salsa (black beans, sweet potato, onions and tomato) and three in the salmon (soy, salmon and spinach).
4 servings
Ingredients:
For the salsa- 1 tablespoon canola oil
- 1 medium sweet potato, peeled and cut into medium dice
- 1/2 small red onion, diced (about 1/2 cup)
- 1 bunch scallions, white and tender green parts only, thinly sliced
- Salt
- Freshly ground ground pepper
- 1 cup cooked or canned black beans, drained
- 12 cherry tomatoes, halved
- 1 tablespoon low-sodium soy sauce
- 1 to 2 teaspoon rice vinegar
- 1 teaspoon light brown sugar (or dark brown sugar)
- 1/2 teaspoon toasted sesame oil
- 4 (about 24 ounces) thick salmon fillets, preferably wild caught
- 1 tablespoon canola oil, plus some to brush on fish
- Salt
- Freshly ground black pepper
- 6 ounces baby spinach leaves (or mature spinach roughly chopped), rinsed and shaken almost dry
Directions:
For the salsa: Heat the canola oil in a large saute pan or skillet over medium-high heat. Add the sweet potato, onion and scallions. Season with salt and pepper to taste and cover. Stir the vegetables occasionally until the sweet potatoes are just tender, about 8 minutes. Add the black beans and tomatoes and cook until they are warmed through, about 1 minute. Adjust the seasoning and hold in a warm (200-degree) oven until ready to serve.
For the salmon: In a small bowl, combine the soy sauce, 1 teaspoon of the rice vinegar, the brown sugar and sesame oil and stir until well blended. Set aside.
Lightly brush the salmon fillets with canola oil and season with salt and pepper to taste. Meanwhile, in a large nonstick saute pan or well-seasoned cast-iron skillet over medium-high heat, heat 1 tablespoon canola oil. Add the salmon, skin side up, and cook until lightly browned, about 3 minutes. Turn fillets and cook until the skin is browned and crisp, about 5 minutes. Use a spoon to remove any excess fat from the pan. Spoon the soy mixture over the fillets. Reduce the heat to low, cover the pan and cook about 2 minutes, or until the tip of a paring knife inserted into the thickest part of a fillet feels just warm when pressed against your lower lip. Spoon any pan juices over the fillets.
Transfer salmon to a rimmed baking sheet and reserve in a warm (200-degree) oven. Wipe out the pan with paper towels and set it over medium-high heat. Place lightly moist spinach in the pan and season with salt to taste and 1 teaspoon of rice wine vinegar, if desired. Using a pair of tongs, turn the spinach until it has wilted down and is just cooked through, 1 to 2 minutes. Remove from heat.
To serve, divide the spinach among four warm dinner plates. Place salmon on top and spoon black bean-sweet potato salsa on the side.
Recipe Source:
Adapted from Ed Bruske, a personal chef and freelance writer.
E-mail the Food Section with recipe questions.
