Grilled Salmon with Chorizo and Fingerlings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spanish chorizo is typically cured and has a smokier flavor profile than raw Mexican chorizo. If Spanish chorizo is unavailable, you can substitute Portuguese linguiça. Smoked paprika emphasizes the grilled flavor of the fish. Ingredients:
cooking spray |
1/4 cup minced shallots |
2 garlic cloves, minced |
1 1/2 cups fat-free, less-sodium chicken broth, divided |
3/4 pound fingerling potatoes, cut into 1/2-inch pieces |
2 ounces spanish chorizo sausage, diced |
3/4 teaspoon kosher salt, divided |
2 1/2 cups baby spinach leaves |
1 teaspoon spanish smoked paprika |
4 (6-ounce) salmon fillets |
1 tablespoon extra-virgin olive oil |
Directions:
1. Prepare grill to medium-high heat.
2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until shallots are tender. Stir in remaining 1 1/4 cups broth, potatoes, and chorizo; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.
3. Sprinkle remaining 1/2 teaspoon salt and paprika evenly over fillets. Lightly coat fillets with cooking spray; arrange fillets in a single layer, skin side up, on grill rack. Grill 2 minutes. Rotate fillets a quarter turn on the same side; grill 3 minutes or until well marked. Turn fillets over; grill 5 minutes or until desired degree of doneness.
4. Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish. Drizzle 3/4 teaspoon oil over each serving.
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