Salmon with Mustard Crust and Sautéed Spinach

Name: Salmon with Mustard Crust and Sautéed Spinach
Yield: serves 4
Ingredients: Nonstick cooking spray; 1 small red onion, sliced very thin; 1/3 cup Dijon mustard; 1 small navel orange, peeled and cut into segments; Salt and freshly ground black pepper; 4 salmon fillets (4 ounces each); 2 garlic cloves, sliced very thin; 2 tablespoons real bacon bits, such as Hormel Real Bacon Bits; 12 ounces baby spinach

December 9, 2011

Almost all of the fat in this dish comes from the salmon. Fish fat is a “good” fat, rich in omega-3 fatty acids, which have been shown to reduce cholesterol and the risk of heart disease. While this specific dish may not be an American classic yet, salmon sure is, and it’s a wonderful ingredient to include as a staple in your diet. Its rich flavor, ease of use, and availability make it a perfect three-times-a-week feature. Dijon mustard, citrus, and spinach are some of my favorite flavors for salmon. You can cook this in minutes under a broiler or on a grill.

Recipe information

Yield
serves 4

Ingredients

Nonstick cooking spray

1 small red onion, sliced very thin

1/3 cup Dijon mustard

1 small navel orange, peeled and cut into segments

Salt and freshly ground black pepper

4 salmon fillets (4 ounces each)

2 garlic cloves, sliced very thin

2 tablespoons real bacon bits, such as Hormel Real Bacon Bits

12 ounces baby spinach

Preparation

Step 1
Preheat the broiler on low. Line a baking sheet with foil; spray it with cooking spray and set it aside.
Step 2
In a small bowl, mix the onion with the mustard. Add the orange segments and toss to combine thoroughly. Season the mixture generously with salt and pepper.
Step 3
Lay the salmon on the prepared baking sheet; season it with salt and pepper. Divide the onion mixture among the 4 ﬁllets, spreading it out to cover the surface of the ﬁsh completely.
Step 4
Broil the salmon until the onion mixture is almost charred and the salmon is just cooked through, about 8 minutes.
Step 5
Meanwhile, heat a large nonstick sauté pan over medium-high heat. When the pan is hot, spray it with cooking spray. Add the garlic and cook, stirring, until it is very fragrant and just beginning to brown, about 1 minute. Then add the bacon bits and spinach, and season lightly with salt and pepper. Cover the pan and cook, stirring occasionally, until the spinach wilts, about 3 minutes.
Step 6
When the spinach is cooked, remove it from the pan, draining off as much liquid as possible, and arrange it on a serving platter. Place the salmon ﬁllets on top of the spinach, and serve.
nutrition information
Step 7
Fat: 21.8g (before), 8.3g (after)
Step 8
Calories: 467 (before), 242 (after)
Step 9
Protein: 27g
Step 10
Carbohydrates: 10g
Step 11
Cholesterol: 65mg
Step 12
Fiber: 3g
Step 13
Sodium: 849mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

TagsSalmon Fish Seafood Spinach Leafy Greens Vegetable Bacon Cured Meat Meat Orange Citrus Fruit Dairy Free Gluten Free Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

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nutrition information

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Recipe notes