Stashcook: Meal Planner & Recipe Keeper

Spiced Salmon with Roasted Pepper Sauce & Spinach Salad Recipe

Name: Spiced Salmon with Roasted Pepper Sauce & Spinach Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 (6 oz) salmon fillets; 1 tsp curry powder; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; Salt to taste; Black pepper to taste; 2 tbsp virgin coconut oil; 2 red bell peppers; 1 tbsp balsamic vinegar; 1 tbsp extra virgin olive oil; 1 (5 oz) pkg baby spinach; 1 tbsp honey; 1 tbsp Dijon mustard; 1 lemon, juiced; 2 cloves garlic, minced

Stashcook

This dish has a juicy salmon fillet with a spicy crust. It sits on a smooth sauce made from roasted peppers. A fresh spinach salad with a tangy dressing goes on the side. It's a yummy meal that's not too hard to make!

Ingredients

4 (6 oz) salmon fillets

1 tsp curry powder

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

Salt to taste

Black pepper to taste

2 tbsp virgin coconut oil

2 red bell peppers

1 tbsp balsamic vinegar

1 tbsp extra virgin olive oil

1 (5 oz) pkg baby spinach

1 tbsp honey

1 tbsp Dijon mustard

1 lemon, juiced

2 cloves garlic, minced

Method

Preheat your oven to 425°F (220°C).

Wash and dry the baby spinach and set aside.

Cut the red bell peppers in half, remove the seeds, and place them on a baking sheet, skin side up. Roast in the oven for 20 minutes or until the skins are charred.

While the peppers are roasting, mix together the curry powder, smoked paprika, cayenne pepper, salt, and black pepper in a small bowl.

Pat the salmon fillets dry with paper towels and rub the spice mixture onto both sides of each fillet.

Heat the coconut oil in a skillet over medium-high heat. Once hot, add the salmon fillets, skin-side-down, and cook for 4 minutes. Flip and cook for another 3 minutes or until the salmon is cooked through and flaky.

Remove the roasted peppers from the oven and place them in a bowl. Cover with plastic wrap for 10 minutes to steam, then peel off the skins.

In a blender, combine the roasted pepper flesh, balsamic vinegar, 1 tbsp olive oil, half of the lemon juice, and one minced garlic clove. Blend until smooth to create the roasted pepper sauce.

In a large bowl, whisk together the remaining lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.

Toss the baby spinach in the dressing until well coated.

To serve, spoon some roasted pepper sauce onto each plate, place a salmon fillet on top, and add a portion of the dressed spinach salad on the side.

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