SALMON, SPINACH AND POTATOES WITH RED PEPPER COULIS

SALMON, SPINACH AND POTATOES WITH RED PEPPER COULIS image

Yield 2 people

Number Of Ingredients 17

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3/4 lb salmon, skinned
1 large Yukon Gold potato, thinly sliced
1/2-1 cup low salt chicken broth
4 cups baby spinach
1/2 cup crumbled goat cheese (or feta), divided
flour
butter
olive oil
For coulis:
1/2 cup piquillo or roasted, peeled red peppers
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons hot pepper sauce, or to taste
1 teaspoon Dijon mustard
1 clove garlic, peeled
1/2 teaspoon kosher salt

Steps:

Prepare coulis: Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving. Prepare the meal: Preheat oven to 350 degrees. Simmer potatoes in chicken broth and 1 tablespoon butter until tender, about 10 minutes. Season with salt and pepper to taste. Season salmon with salt and pepper to taste, dredge salmon in flour, shaking off excess. Sear in butter and olive oil on med-high heat on one side until lightly browned, about 2-3 minutes. Turn over and finish in the oven, about 10 minutes. Wilt spinach in microwave. Assemble the meal - layer 1/2 potatoes on plate, sprinkle with 1/4 goat cheese, layer 1/2 of spinach on top, place 1/2 salmon on top of spinach, drizzle with the coulis, sprinkle with additional 1/4 of cheese. Repeat for second serving.