Good morning, Friends. You are really going to want to try this recipe for dinner. It has all the best attributes of a company or weekday dinner. It’s easy, quick and tastes great with a bit of a kick to liven things up. You can see from the picture above how colorful it looks on the plate. This is definitely a Summer “keeper”.
You make the salsa in the food processor so it’s very quick, no chopping and has the added benefit of making the kitchen smell so fresh. You need:
1 medium plum tomato seeded and roughly chopped; 1/2 small onion in a couple of pieces; 1 medium garlic clove; 1 small jalapeño, seeded and roughly chopped; 1 teaspoon cider vinegar; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin, salt and 2 to 3 dashes Tabasco sauce; two salmon filets.
Toss everything but the salmon filets into the food processor and pulse until you have the consistency show in the picture above.
On a foil covered baking pan in a 400 degree, pre-heated oven, place the salmon filets skin side down and spoon the salsa on top until the filet is covered. Bake for 12-18 minutes until salmon is cooked through.
While the salmon is baking I prepared the spinach. I like the color combination of the spinach and the salmon as well as the nutritional value.
On medium heat add 1 tablespoon olive oil to a skillet pan and heat. Add a package of fresh spinach to the pan and allow the spinach to wilt flipping it over with tongs until all the spinach is wilted. Add salt and pepper to taste. Remove the spinach from the heat.
Place a serving of spinach on the plate and layer with the cooked salmon filet. I served this with a side salad. The meal takes about half an hour start to finish and it’s really delicious. Give this recipe a try. You’ll be happy you did.
I’m going to add a bonus Salsa recipe because this was really good with tortilla chips and guacamole.
This Salsa is really colorful and pretty and quite healthy. You start with 1 15 oz. can of corn and 1 15 oz can of black beans. I rinsed them thoroughly in water and drained them then add them to a medium-sized bowl. Seed and chop 2 jalapeño peppers and 4 Roma tomatoes along with a small red onion. I chopped them together in the food processor. Add some salt and pepper to taste and 1/2 tsp cumin to the veggies.
Everything is now in the same bowl and mixed up. Chop about 1/4 cup of cilantro and add it to the bowl. Juice 2 – 3 limes to make about 1/4 cup of fresh lime juice and stir that into the bowl. Add salt and pepper to taste. You’re done. I kept this overnight in the fridge to allow the flavors to blend.
I used scoop tortilla chips in a long basket and added some guacamole. It made for a nice appetizer.
There you have it…enjoy!