Salmon, Spinach And Potatoes With Red Pepper Coulis

Name: Salmon, Spinach And Potatoes With Red Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb salmon, skinned; 1 large Yukon Gold potato, thinly sliced; 1/2-1 cup low salt chicken broth; 4 cups baby spinach; 1/2 cup crumbled goat cheese (or feta), divided; flour; butter; olive oil; For coulis:; 1/2 cup piquillo or roasted, peeled red peppers; 1/4 cup fresh flat-leaf parsley leaves; 3 tablespoons mayonnaise; 3 tablespoons extra-virgin olive oil; 1 1/2 teaspoons hot pepper sauce, or to taste; 1 teaspoon Dijon mustard; 1 clove garlic, peeled; 1/2 teaspoon kosher salt

Servings: persons

3/4 lb salmon, skinned
1 large Yukon Gold potato, thinly sliced
1/2-1 cup low salt chicken broth
4 cups baby spinach
1/2 cup crumbled goat cheese (or feta), divided
flour
butter
olive oil
For coulis:
1/2 cup piquillo or roasted, peeled red peppers
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons hot pepper sauce, or to taste
1 teaspoon Dijon mustard
1 clove garlic, peeled
1/2 teaspoon kosher salt

1
Prepare coulis:
2
Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.
3
Prepare the meal:
4
Preheat oven to 350 degrees.
5
Simmer potatoes in chicken broth and 1 tablespoon butter until tender, about 10 minutes. Season with salt and pepper to taste.
6
Season salmon with salt and pepper to taste, dredge salmon in flour, shaking off excess. Sear in butter and olive oil on med-high heat on one side until lightly browned, about 2-3 minutes. Turn over and finish in the oven, about 10 minutes.
7
Wilt spinach in microwave.
8
Assemble the meal - layer 1/2 potatoes on plate, sprinkle with 1/4 goat cheese, layer 1/2 of spinach on top, place 1/2 salmon on top of spinach, drizzle with the coulis, sprinkle with additional 1/4 of cheese. Repeat for second serving.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 lb salmon, skinned, 1 large Yukon Gold potato, thinly sliced, 1/2-1 cup low salt chicken broth, 4 cups baby spinach, and more.

Yes, Salmon, Spinach And Potatoes With Red Pepper Coulis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!