The Wine Experience

Recipe of the Week!

Oven Roasted Salmon, Sautéed Spinach with Garlic Chips And Tomato Relish
The Wine Experience Wine Recommendation:   Pinot Noir

Serves 4 (Divide all by 2 for 2 portions)

Ingredients:
4, Salmon fillets
2 large bags of baby salad spinach
9 large cloves of garlic, thinly sliced
1/4 cup extra virgin olive oil
4 large tomatoes, chopped (fresh or 1 canned of diced)
1 tbs minced mint
1/4 tsp cumin
Salt and pepper to taste

1. Pre-heat the oven to 375 degrees. Season the salmon with salt and pepper.  Place the salmon on baking sheet sprayed with vegetable spray to prevent sticking.
2. Roast the salmon for approximately 15 minutes until the salmon begins to flake and is firm to the touch.
3. While the salmon is in the oven, place the garlic and olive into a sauté pan or small skillet.  Turn the heat to medium-low and cook until the garlic sizzles and turns golden brown.  Remove the garlic chips from the oil and set aside.  Pour the garlic oil into a dish for sautéing the spinach.
4. In the same skillet over medium heat, add the tomatoes.  Season with salt and pepper and cook to heat through.  Stir in the mint and cumin and set aside.
5. When the salmon is done, remove from the oven and cover loosely with foil to rest while you sauté the spinach.
6. Heat the garlic oil in the sauté pan over high heat.  Add enough of the garlic oil to cover the bottom of the pan by 1/8 of an inch. When the oil is hot, add the spinach and toss to coat with the hot oil.  You may need to do this in batches adding more spinach to the pan as the spinach wilts.  Season with salt and pepper.
   
   To serve:
   Place a portion of the spinach in the center of the plate.  Top with the salmon and a little of the tomato relish.  Garnish with the garlic chips.