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Ingredients
10 ounces packaged fresh spinach or 1 pound loose fresh spinach
1 teaspoon minced garlic
2 teaspoons chopped fresh tarragon
1 pound, 2 ounces salmon fillet
Nutritional analysis per serving (3 servings)
4 grams carbs; 5 milligrams cholesterol; 44 calories; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 81 milligrams sodium; 5 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the spinach and remove tough stems.
- Step 2
Place in pot with garlic and tarragon and cover. Cook over medium heat until spinach is wilted. Drain, arrange and keep warm in a serving dish large enough to hold salmon.
- Step 3
Grill salmon on both sides, following the 10-minute rule of cooking 10 minutes to the inch of salmon measured at its thickest point. Transfer the salmon to the spinach bed and serve.
Private Notes
Comments
I added a light application of salt, pepper, olive oil, garlic salt, & dried dill to the fish before grilling. Followed by 5 dots of balsamic vinegar reduction before serving. Was quite good. Served with grilled veggies and grilled corn on cob.
I found this recipe a bit bland. If I were to make it again, I add more garlic to the spinach and perhaps some cream or butter, and salt.