Salmone in Padella Servito con Spinaci
By Master Chef Gianluca Deiana Abis
History
Pan-seared salmon is a classic preparation in many Mediterranean cuisines. In Italy, salmon is often paired with simple but flavorful sides like spinach, which are sautéed with garlic and olive oil. This dish highlights the natural sweetness of the fish and the earthiness of the greens, offering a satisfying meal with minimal ingredients. The combination is both healthy and delicious, reflecting Italy's emphasis on fresh, high-quality produce and simple techniques to bring out the best in every ingredient.
Ingredients
4 salmon fillets (about 150–200g each)
500g fresh spinach (baby spinach works well)
2 tablespoons olive oil (for searing)
1 tablespoon butter
2 garlic cloves, minced
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
1/2 teaspoon of red pepper flakes (optional, for a little heat)
Instructions
Prepare the Spinach:
Wash and drain the spinach thoroughly. If using larger spinach leaves, you may want to remove the stems.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the spinach to the pan and sauté until wilted, about 3-4 minutes. Season with salt, pepper, and red pepper flakes (if using). Set the spinach aside and keep warm.
Cook the Salmon:
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
In the same skillet, add 1 tablespoon of olive oil and the butter over medium-high heat.
Once the oil and butter are hot, place the salmon fillets skin-side down (if the skin is on). Cook for 3-4 minutes until the skin is crispy and golden. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked through but still tender and moist in the center. The exact cooking time will depend on the thickness of the fillets.
Squeeze fresh lemon juice over the salmon while it cooks to add a touch of brightness.
Serve:
Place a portion of sautéed spinach on each plate. Top with a salmon fillet and drizzle any remaining pan juices over the top for added flavor.
Garnish with fresh parsley and an extra squeeze of lemon juice, if desired.
Wine Pairing:
Pair this dish with a crisp Vermentino from Sardinia, which complements the lightness of the salmon and the freshness of the spinach. The wine’s citrusy notes and subtle herbal undertones make it a perfect match for this healthy and flavorful meal.
This dish is both simple and elegant, perfect for a light dinner or lunch that’s bursting with Mediterranean flavors. Enjoy!
Commenti