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
wild salmon fillets, about 1 pound each, skin removed
“Fantastic Falafel” mix
freshly ground black pepper
freshly ground cumin
Extra virgin olive oil (to film the pan)
additional tablespoons extra virgin olive oil
medium-sized onion, chopped
bags (10 ounces each) fresh spinach, stemmed, well washed and dried
Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece.
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.
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.
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.
Divide the spinach among 6 individual plates and arrange the salmon on top. Serve at once.
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.