Deliciously simple poached salmon with garlicky spinach and tomatoes
I never really paid much attention to recipes labeled “Quick & Easy” until now. Frankly, I found them kind of dull. I wasn’t especially challenged, nor did I learn anything from them. Now, the learning and the challenge are all about speed and efficiency. The Question of the Day is invariably a form of, just how marvelously fast can I be whipping around the kitchen like a little tornado without causing harm to anything? When a healthy meal is accomplished with rapidity minus said tornado and minimal mess is incurred…oh, gorgeous. That recipe is a keeper for sure.
Like this salmon.
This recipe gives new definition to Quick, and also to Easy. Even better, it’s delicious too, and can be adapted for a whole host of fishes and vegetables. I’ve had it with cod, adding a bunch of squash and mushrooms to the sauce, as well as the salmon. I’ll admit, I’ve leaned on the odd can and frozen vegetables here and there recently, what with it being winter and the time-saving aspects, but it’s not necessary. Each time we’ve had this so far, I spent maybe 5 minutes prep getting the tomato mixture in the skillet before Little Monkey’s nursing/bedtime routine; when he was tucked in his crib, all I had to do was sprinkle salt and pepper on the fish, place it on top of the vegetable mixture, and let it poach 15 minutes while I got to be my high-energy tornado self elsewhere in the house, accomplishing at least one task that once took twice the time or more. Beautiful.
Poached salmon/fish with garlicky spinach and tomatoes
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- good shake of crushed red pepper flakes
- 1 14.5-oz. can diced tomatoes, no salt added
- 1 10-ounce package frozen spinach
- ¼ cup dry white wine
- sea salt and freshly ground black pepper to taste
- 3-4 salmon fillets (roughly 4 ounce each)
- Heat oil in a medium skillet over medium heat. Add garlic and crushed pepper flakes and cook gently until fragrant, a minute or two
- Add tomatoes, spinach, wine, and seasoning. Bring to a boil, reduce heat, and simmer (about 5 minutes or as long as you need to until you’re ready to add the fish).
- Bring heat to medium-low; season fish with salt and pepper and place on top of tomato mixture. Cover and cook until fish is cooked through and easily flakes with a fork, about 10 minutes.
- Serve fish over vegetable mixture, spooning some of the liquid on top.