Main Dish
Seafood Recipes - Lemon and Dill Salmon with Potatoes and Spinach
Try our tasty, new Salmon recipe - Lemon and Dill Salmon with Potatoes and Spinach. This seafood recipe pairs with white, red, and sparkling wines, as well as sake. White wines include: Chardonnay, Pinot Grigio, Pinot Gris, Riesling Dry, Viognier and White Burgundy. Red wines include: Red Burgundy. Sparkling wines include: Champagne and Sparkling wines. Sake includes: Sake Daiginjo. Enjoy! #seafoodrecipe #salmonrecipe #wine @chefvivant
- 4each salmon filetsabout
- 8oz each
- 1tablespoon lemon and dill seasoning
- 3tablespoons olive oil
- 1 3/4lb desiree potatoesthinly sliced
- 1cup chicken stock
- Place the salmon filets on a plate and sprinkle both sides evenly with lemon and dill seasoning and pepper. Press lightly to coat.
- Heat 1 tablespoon of oil in a large skillet on medium-to-high heat. Add the salmon filets, skin-side down, and cook for 3 minutes or until the skin turns golden and crisp. Turn the filets and cook for another 2-3 minutes or until cooked to your liking. Remove and keep warm.
- Heat the remaining oil in a large skillet. Add the potato slices and cook in batches for 1-2 minutes on each side or until just golden. Add the stock, return the remaining potatoes to the skillet and simmer for 4-5 minutes or until tender. Add the spinach, season with salt and pepper, and cook until the spinach wilts.
- Serve the salmon on a bed of potatoes and spinach with pan juices and lemon wedges.
NOTE: You can vary this dish by using ocean trout filets or salmon cutlets. The best way to serve salmon is to undercook it a little so it is pink inside. Cooking times for salmon will vary depending on the thickness of the filet.
Pairs with white, red, and sparkling wines, as well as sake. White wines include: Chardonnay, Pinot Grigio, Pinot Gris, Riesling Dry, Viognier and White Burgundy. Red wines include: Red Burgundy. Sparkling wines include: Champagne and Sparkling wines. Sake includes: Sake Daiginjo.
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