Serves a Crowd

Falafel Crusted Salmon on a Bed of Spinach

May 11, 2010
2 Ratings
  • Serves 6
Author Notes

This is a “restaurant-style” dish that is easy to make at home. It’s a very popular choice for my Cooking Class Parties, because almost everyone likes salmon. Everyone also wants to be able to present an impressive and delicious meal to family and friends with as little effort as possible. —ChefJune

What You'll Need
  • 2 wild salmon fillets, about 1 pound each, skin removed
  • Dijon mustard
  • 1 cup “Fantastic Falafel” mix
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground cumin
  • Extra virgin olive oil (to film the pan)
  • 2 additional tablespoons extra virgin olive oil
  • 1 medium-sized onion, chopped
  • 2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried
  • 3 cloves garlic, finely chopped
  • 1 teaspoon grated fresh ginger
  • 4 tablespoons Balsamic vinegar
  1. Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece.
  2. In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface.
  3. Film a large non-stick skillet with the olive oil over medium-high heat. Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down. Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes. Remove to a warm platter and keep warm.
  4. Add about 2 tablespoons olive oil to the skillet and sauté the onion until soft (about 4 minutes). Add the garlic and ginger and sauté briefly. Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach.
  5. Divide the spinach among 6 individual plates and arrange the salmon on top. Serve at once.
  6. Wine Tip: The wine to drink with this salmon is Pinot Noir. I realize I’m prejudiced, but my favorite domestic Pinots come from Vision Cellars in Sonoma County.

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • ChefJune
  • Abra Bennett
    Abra Bennett
  • solmstea
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

5 Reviews

LeBec F. April 30, 2012
june, this is sooo cool! great idea! you know, i have a local restnt's recipe for a tahini aioli that might be fun with this!
ChefJune May 11, 2010
Of course you can make your own falafel mix, solmstea, but then you're making a "big Megillah" out of what was intended to be an easy recipe. ;)
solmstea May 11, 2010
Possibly not worth it in terms of time, I agree, but given I already have a bag of chickpea flour and spices, wouldn't really be that much more time intensive and I wouldn't have to go to the store for a mix!
Abra B. May 11, 2010
Hey Chef June, it's cool to get a chance to thank you personally for this recipe. I've made it several times since I found it on chef2chef many years ago, and it's always really good!
solmstea May 11, 2010
Falafel crusted? This I have to try...I wonder if it would be too much trouble to make my own falafel mix?