Grilled Salmon with Mashed Potatoes and Spinach

Ingredients

• 2 fillets (6 oz each) salmon fillets
• 1 lb potatoes
• 6 cups spinach
• 2 medium carrots
• ¼ cup cilantro
• 3 tbsp olive oil
• 2 tbsp butter
• 1 to taste salt and pepper

Instructions

1. 1

   Peel and chop the 1 lb potatoes into 1-inch cubes. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15 minutes.

2. 2

   While potatoes cook, peel and slice the 2 carrots into thin rounds. Heat 1 tbsp olive oil in a skillet over medium heat and sauté carrots until slightly softened, about 5 minutes.

3. 3

   Add the 6 cups spinach to the skillet with the carrots and cook until wilted, about 2 minutes. Season with salt and pepper, then remove from heat and keep warm.

4. 4

   Drain the potatoes and return to the pot. Add 2 tbsp butter and a splash of the cooking water (about 2 tbsp). Mash until smooth and creamy. Season with salt and pepper to taste.

5. 5

   Pat the 2 salmon fillets dry and season both sides with salt and pepper. Heat the remaining 2 tbsp olive oil in a grill pan or skillet over medium-high heat.

6. 6

   Place the salmon skin-side down in the hot pan. Cook without moving until the skin is crispy and the fish releases easily, about 4 minutes. Flip and cook for another 3-4 minutes until the flesh is opaque and flakes with a fork.

7. 7

   To serve, spoon the mashed potatoes onto plates, top with the spinach-carrot mixture, and place the grilled salmon on top. Garnish with the 1/4 cup chopped cilantro.

8. 8

   Serve immediately, with extra cilantro if desired.

Tools you’ll need

• Large pot
• Skillet or grill pan
• Potato masher
• Chef's knife
• Cutting board

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