Equipment
Ingredients
Salmon
- 300 g salmon fillets, skin-on
- 15 ml olive oil
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Spinach
- 200 g fresh spinach, washed and dried
- garlic, minced
- 15 ml olive oil
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat your grill or grill pan to medium-high heat, approximately 200°C/400°F.
Pat the salmon fillets completely dry with paper towels. Brush lightly with 15ml of olive oil and season generously with kosher salt and black pepper.
Place the salmon skin-side down on the hot grill. Cook undisturbed for 4 to 5 minutes until the skin is crispy and the fish releases easily from the grates.
Carefully flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 63°C/145°F in the thickest part. Remove from the grill and let rest.
While the salmon rests, heat the remaining 15ml of olive oil in a large skillet over medium heat. Add the minced garlic and saute for 30 seconds until fragrant but not browned.
Add the fresh spinach to the skillet. Toss continuously with tongs until the leaves are just wilted, about 1 to 2 minutes.
Remove the skillet from the heat. Squeeze the fresh lemon juice over the spinach, toss to combine, and season with an additional pinch of salt and pepper to taste.
Divide the warm, wilted spinach between two plates. Top each portion with a rested grilled salmon fillet and serve immediately.
Chef's Notes
- Patting the salmon completely dry before oiling is crucial. Any surface moisture will cause the fish to steam rather than sear, preventing a crisp crust.
- Residual heat will continue cooking the salmon while it rests. If you prefer a medium-rare center, pull the fish off the grill at 52°C/125°F.
- For the spinach, heat management is key. You want to flash-cook it just until the structural integrity of the leaf collapses, preserving its bright color and delicate flavor.
Storage
Refrigerator: 3 days — Store salmon and spinach in separate airtight containers.
Reheating: Gentle reheat in a pan or microwave on 50 percent power to avoid overcooking the salmon and rendering it rubbery.
