Dilled Salmon With Spinach Sauteed With Pine Nuts And Raisins

My friend Nancy has been asking me when I would post the meal of salmon with spinach I prepared over a week ago.  Like me, she loves that combination.  So as requested, here's the post Nancy.  I have to take my hat off to her, because she uses my blog for menu ideas, and prepares most of the things she sees here.  It's a huge relief when she and her family like the recipes. You never know if someone will hate something you recommend. 

I do like the combination of salmon and cooked greens. The slightly bitter taste of cooked greens paired with the sweet salmon is always terrific.  Frankly, if you have a good piece of salmon, you don't have to do very much with it. Here, I dusted the fillets with some grated lemon rind and chopped dill, and pan grilled it. Very simple and quite good. The spinach has raisins, onions, and pine nuts in it.  This was a fast, healthy and delicious meal.  Hope you agree Nancy.

One of the pleasures of making the meal were the beautiful colors and smell of the ingredients.  I started by grating the zest of one lemon onto salmon fillets and covering them with chopped fresh dill. Then I set that aside in the fridge while I prepared the spinach.

I used 2 pounds of spinach, which I cleaned by removing the stems. If you use baby spinach, you can skip that step altogether.  It's amazing how 2 pounds of spinach cooks down into a much smaller amount.  If you love spinach like we do, this can easily serve two people. But, it would also serve 4 people, depending on how much they like spinach. 

We loved the spinach.  My only problem with the salmon was that the dill taste was a bit muted.  I think making a simple sauce of dill with a little yogurt would have bumped up that yummy dill taste.   But, this was a very satisfying meal.

Spinach Sauteed with Raisins and Pine Nuts

(Williams Sonoma)

1/4 cup raisins
1/4 cup pine nuts
2 Tbs. extra-virgin olive oil
1 yellow onion, finely chopped
1 garlic clove, chopped
2 lb. spinach leaves, tough stems removed and
  leaves well rinsed (If you use baby spinach you don't need to remove the stems)
Salt and freshly ground black pepper or cayenne
  pepper, to taste

Put the raisins in a small heatproof bowl and add boiling water to cover. Cover the bowl and let stand for about 10 minutes. Drain and set aside.

Meanwhile, if desired, toast the pine nuts by heating them gently in a dry small, heavy fry pan over medium heat, tossing them every so often as they become golden and fragrant, 2 to 4 minutes. Watch the pine nuts closely as they burn easily. When toasted, immediately pour onto a plate.

In a fry pan over medium heat, warm the olive oil. Add the onion and saute lightly until golden, 5 to 8 minutes. Add the garlic and saute for 1 minute more. Remove the pan from the heat and set aside.

Put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, 1 to 2 minutes. Remove from the heat and drain well in a sieve, pressing the spinach with the back of a spoon to remove excess moisture. When the spinach is cool enough to handle, chop it coarsely. (If using baby spinach leaves, omit the chopping.)

Add the spinach, drained raisins and pine nuts to the onion and garlic in the fry pan and return to medium heat. Stir until the spinach and onion are heated through, 1 to 2 minutes. Season with salt and pepper. Serve hot or at room temperature. Serves 4.

Dilled Salmon

2-4 salmon fillets
zest from one lemon
chopped dill, I used about 2 teaspoons of it on each fillet
salt
freshly ground pepper (I used white pepper)
olive oil

Brush the fillets lightly with olive oil and sprinkle the salt, pepper, and dill on top.  Press lightly into the fish. Set aside in the fridge for about 20 minutes. 

Heat a heavy skillet until very hot ( I use non-stick).   Coat with a tiny bit of oil if you wish. Add the fish, non-skin side down and cook on medium hot for about 3 minutes.  Flip the fillet over and cook it with the skin side down for another 3-4 minutes. You can cover the pan to help it along.  Check the inside of your fillets with the tip of a knife, to make sure it isn't cooking too fast. The thickness of your fillets will determine coking time. The salmon should be done when it's still translucent in the center. Don't use the "flake test" to determine if it's done. By then, it's too late!  Remove to plates and serve with the spinach.

You can, of course, broil the fillets if you prefer. 

Comments

[Callipygia]

I think the meal sounds fabulous and like the recommendation of a little yogurt/raita. It's neat that Nancy tries everything, she's the royal tester!

[Anh]

Sher, I really need to visit you for a cooking course! This is wonderful...

And your recipes are always wonderful. I have tried quite a bit, and we (my flatmate and I) love them!

[Jennifer]

I am really craving salmon nowadays, so we are actually going to take a gander at a salmon and pesto mayo recipe I found. I'll definitely post how it comes out. I've never cooked real fish before!

[Christine]

Sher, There is nothing I've seen on your blog that I wouldn't cook, eat and thoroughly enjoy! You're one of my favorite home chefs.

[Kalyn]

I agree with Christine, I would absolutely cook or eat everything you've ever made. This sounds great. Love pine nuts with spinach for some reason; do you think it's the little crunch?

[e]

Dill is my all time favorite herb. I love it in soup, salad, salad dressing, anything! This dinner looks wonderful.

[aria]

oh man, and that looks like one heck of a piece of salmon, all that deliciouas marbling! this looks fantastic, all but the raisins since they always land up my nose...

[Jenn]

Can Kamikaze and I come live at your house? Please?

[Freya]

Looks like the perfect supper dish fo rSPring!

[sher]

Callipygia,

I've told Nancy that her official name is now the Royal Tester, and I think she's quite happy about that! :)

Anh,

Truly, there's not much I could teach you! You are a fabulous cook, and I learn wonderful things from you all the time! :) Thank you--glad you like the recipes!

Jennifer,

I'm looking forward to hearing how you like making salmon. I think you'll be very happy with how good freshly cooked salmon tastes.

Christine,

Aww--I feel the same about you. Thank you so much!

Kalyn,

You are all making me feel so good! That's so encouraging from someone as good as you! And yes, I think pine nuts have a very distinctive crunch.

e,

Thank you--I had so much dill to use up, I really fell in love with it this last week.

Aria,

Yes--it was a fabulous piece of salmon. I don't want to think about your pretty nose full of raisins!

Jenn,

Well, yes! That would be a lot of fun. I've always said you would be great to hang out with. :)

Freya,

Oh yes, it was. And fast--which is attractive to me right now!

[Laurel]

Wow! I followed the "Pasta Trail" and made a salmon/sinach pasta just tonight that my entire family loved! Thanks for the great tips.

[Ari (Baking and Books)]

My husband is always surprised by how much spinach reduces. He'll be like, "are you sure you need that much?" then I'll cook it and voila, the perfect amount.

[Lannae]

I love spinach, and I love salmon! Great combo. I really like bitter greens too. I never thought of adding raisins, that is an interesting idea, but I am not too sure if I am brave enough to try raisins. I will have to keep thinking about the raisins though. Here in the south, it is bitter greens and smoked pork all the way, and we don't know how to deviate much.

[Glenna]

You're right. I think the thing that makes this so appealing is all of the factors blending together: the colors, the smells, the taste combo...it all works. Great recipe.

[Patricia Scarpin]

What a joy would be to have dinner at your house, Sher! :)

[Rosa]

Oooohhhh, salmon, spinach and pine nuts! What a wonderful association!
I'd love to eat at you place, because your food always looks tasty, healthy and delicious...

[Emily]

Hey Sher --

This reminds me of my very favorite kale recipe that I think you'd like... Blanch and then chop a bunch of kale...

Saute a Tbs or two of minced garlic in good olive oil... Add the kale, a handful of raisins, handful of walnuts, lots of fresh ground pepper, kosher salt, and then at the end, crumbled feta cheese, just until it starts to soften from the heat of the stove. Sooooo good!

Emily

[gattina]

with sauce or not, I know I'll be 110% satifactory with this meal... really marvelous!

[Elle]

That's the best sounding recipe for spinach with raisins and pine nuts. pinach and salmon is always a great combo, but this is even better. Yum.

[s'kat]

I really, really love spinach, and have to say, it wouldn't be unreasonable that I could have at close to 2 pounds of spinach by myself! That would be on a running night, though.

Like the salmon direction you've been going in. I got away from it for awhile after one too many bad and tasteless salmon experiences. Recently, I've had some really nice ones. Love your recipes!

[Tanna]

I just don't think you can ever lose with spinach! I love it's taste, looks and health ratio! Ditto for salmon! But dill has and I think always will escape me.
Gorgeous photos! even with the dill.

[sher]

Emily,

Thanks for those suggestions. I love kale--and the additions you use are fabulous! Yumm--feta and kale. Will try that!

Ari,

I know. I think I would need around 5 pounds to get enough for my husband and me. Yes--we adore cooked spinach.

Lannae,

Oh, I was born and raised in the South, so I love smoked pork in my greens too! We never put raisins in greens there! Horrors! :):) Actually, I would never do that to turnips or collards. Spinach--OK.

gattina,

Thank you!

Elle,

I agree, spinach and salmon--made for each other!

Glenna,

Thank you--it was a very clean, meal, I think. Good flavors and not fatty.

Patricia,

Thank you! I feel the same about you!

Rosa,

Well, let me know when you can come! :):) I'll set a place for you in the place of honor!

s'kat,

Oh no!! Tasteless salmon! That's not good at all, especially since it's so expensive! Glad you're back having it.

Tanna,

Have you ever had the thick, crinkled spinach? It's so good, but I rarely get it, unless I grow it myself. It has a fabulous flavor and texture.

[Kelly-Jane]

That looks so good! I love sausage and pasta :)

[NancyWarden]

Hello Sher,
The spinach with raisins and pinenuts was delicious. We ate it with a rump roast which was just simply roasted with seasalt and pepper rub. Please keep posting. My family is enjoying this new found variety.
Nancy

[NancyWarden]

Hello Sher,
The spinach with raisins and pinenuts was delicious. We ate it with a rump roast which was just simply roasted with seasalt and pepper rub. Please keep posting. My family is enjoying this new found variety.
Nancy

[peabody]

Oh I love the spinach with the raisins and pine nuts. Our neighbor used to make it all the time. It was the only way I would eat it as a kid.

[kate]

Fabulous looking dish there.....the flavors just seem to jump off the screen! I might have to do this next time we eat salmon.