Salmon on a Bed of Spinach with Garlic Rice

This recipe for salmon on a bed of spinach is easy, delicious and nutritious. Best thing about this recipe is by sprinkling it with some roasted pine nuts you can turn this simple dish into something quite fancy for your next dinner party or holiday dinner. Anything with pine nuts is fancy, anybody knows that. The garlic rice, which is vegan, compliments the overall dish without overwhelming it but can serve as a side to almost anything.

Salmon and spinach is a perfect combination in terms of flavour as well as being aesthetically pleasing and healthy. You’ve got protein and omega 3 in the salmon and iron and many more nutrients in the spinach, it is practically perfect. This recipe is based on a recipe I found in Aldi’s latest issue of its “lifestyle magazine” called “Aldi inspiriert” (find the magazine online here, it is in German though) which is actually an oversized brochure with recipes you can make with Aldi products. Although some things I definitely have never seen in store. For instance the recipe called for salmon trout, which I could not find, therefore I had to replace it with salmon. The combination of fish and spinach is nothing new and you can really use any fish filet you find at the store. I simplified the method slightly as the recipe was unnecessarily complicated and involved the oven which is just unbearable in the summer.

“Aldi inspiriert”: Lachsforelle mit Blattspinat

Looking at the styled picture in the magazine it was clear that the food was not prepared according to the instructions anyway. That is not made with frozen spinach, it was clearly fresh spinach, and neither that paper nor the fresh spinach have ever seen the inside of the oven. It is another example of food photography that will leave the home chef disheartened when their home cooked meal looks nothing like the pictures. At least for a recipe it should be made according to the actual instructions and ingredients. That packet baked salmon trout is also a little too pale for my liking, it looks undercooked to me, and cost a lot more effort to make than preparing it in a pan on the stove. I served it with some garlic rice, which complimented all the flavours very nicely without overwhelming the salmon or spinach. You could serve it with any side imaginable. The sprinkle of roasted pine nuts although serving as a lovely garnish did nothing in terms of flavour, so you can take or leave that part.

Salmon on a Bed of Spinach

• Olive oil
• 1 onion (cubed)
• 400 gr frozen spinach
• Salt
• Black pepper
• Cayenne pepper
• 600 gr salmon or salmon trout
• 1 lemon

1. Cut the salmon into four even pieces and season it with salt and pepper before setting it aside for later.
2. Pour a little olive oil into a non-stick pan or pot with a lid and let it come to high temperature. Sauté the onions until translucent.
3. Add the frozen spinach to the pan and let it defrost and cook. Once the spinach is cooked you can drain any excess moisture that may have accumulated whilst defrosting. Season the spinach to taste with salt, pepper and cayenne pepper. Keep the spinach warm on the side whilst making the salmon.
4. Add a little olive oil to a pan and let it come to medium high to high temperature. Add the salmon to the pan skin-side first, when using salmon with the skin, and sear it until golden for four to five minutes. Flip the salmon carefully and repeat searing it until golden.
5. Plate the salmon or salmon trout by putting a portion of spinach on a plate, spreading it out bigger than the fish, and placing the fish on top. Garnish with a lemon slice or wedge that can be drizzled over the salmon while eating. Serve with potatoes, rice or pasta.

Garlic Rice

• 1 cup rice
• Olive oil
• 5-8 cloves of garlic
• Parsley
• Salt

1. Boil the rice according to the instructions on the packet and set it aside whilst making the garlic.
2. Chop the garlic cloves into fine pieces, don’t fully mince them.
3. Let some olive oil come to medium high temperature in a pan before adding the garlic. Sauté the garlic until fragrant and pour it over the rice, mixing everything well.
4. Season the rice with salt to taste and add a little chopped parsley for a pop of colour.
5. Serve with anything.

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