Nothing is easier than wilted spinach, sun dried tomatoes and capers with pan grilled salmon. If you are in a pinch for a time saver meal, this is it.
Sorry, but I’ve been away for a while. At the beginning of January I had reverse total shoulder replacement surgery. Needless to say, cooking was not on my agenda. My right arm, (I’m right handed of course), was in a sling for 4 weeks and I couldn’t pick up anything with my right arm except my cup of coffee. Everything has been very awkward having to use my left hand. After six weeks and lots of PT sessions and more to come, I’m able to use the keyboard and to sort of stir a pot to make a meal. MaryJo has been the sole cook and bottle washer all this time. (Thank you dear…I made you a Valentine’s Day meal)!
Wilted spinach, sun dried tomatoes with capers is something I’ve made pretty often, but not in the last few years. It is always a hit no matter what you serve it with. We usually have fish or pork. The star of the ensemble is the wilted spinach, sun dried tomatoes and capers though. To round out this easy, peasy meal, I’ll also fill you in on the salmon and asparagus, the way I fixed them, to have a meal ready in about 15 minutes.
The salmon was wild caught Scottish salmon from Jensen Bros. in Dunedin, FL. I cut the salmon into portion sized pieces ( 3/4 lbs. was three pieces) then coated with a little olive oil then salt and peppered the flesh side. I used my Lodge cast iron grill pan to fry it in. I sprayed the pan with cooking oil and brought it up to about 375°F surface temperature and laid in the salmon, flesh side down, starting with the thickest piece then the thinner pieces. Grill on high temperature until you see the side of the salmon getting white meaning it is cooked that far in (2 to 3 mins). When about a third of the thickness is white, turn the salmon to the skin side and turn off the heat but keep on the heating element or grate. Cover with a lid and check every couple minutes that the salmon sides are all opaque and white (4 to 6 mins). That should give you succulent, juicy salmon to dig into.
It is starting to be asparagus time again and I love it. These spears were blanched in the tall sided skillet that I wilted the spinach in. Add enough water to a skillet or pot to immerse the asparagus in. Add 2 tsp. salt and bring to a boil. Lay in the asparagus spears that have been clipped of the woody ends and blanch for 3 to 4 minutes. The smaller stalks were picked out at three minutes and the thicker ones were let to cook a little more. None more than 4 minutes though. Use tongs to take the stalks from the pot and immerse them in an ice bath that you have prepared. I used a large bowl with about a half gallon of water with ice cubes to cool it down. Leave the spears in the water for about a minute then remove to a plate.
The rest of this 15 minute meal is history. Follow the simple wilting instructions for the wilted spinach with sun dried tomatoes and capers in the recipe.
This is one heck of a good 15 minute meal!
- 1 tbsp olive oil
- 3 cloves garlic, slivered
- 5 oz. fresh baby spinach
- ½ cup sun dried tomatoes in a jar, julliend
- 2 tbsp capers ,drained
- salt and pepper
- 1 tbsp mayo
- 1 tbsp sour cream
- 2 tsp dijon mustard
- juice of ½ lemon
- Heat a skillet with the olive oil on medium heat and add the slivered garlic, 30 seconds until fragrant.
- Add the spinach in handfuls and toss to wilt.
- Once most of the spinach is wilted (1½ mins), add the sun dried tomatoes and capers to the skillet.
- Toss for another 30 seconds, add salt and pepper as desired, then plate warm with the fish, (meat), and asparagus.
- Mix ingredients together and serve with the fish and asparagus