Herb and Potato-Crusted Salmon with Italian Sauteed Spinach Salad

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Commercially prepared shredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Serve up the salmon with a side of sautéed spinach, onions, garlic, and fresh tomatoes is beyond delicious and extremely easy to make.

 

Serves 4

Ingredients
For the Salmon:
4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons minced dill
2 tablespoons potato starch
Salt and freshly ground pepper
Four 8-ounce skinless salmon fillets
2 tablespoons grainy Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter

For the Spinach:
1 tablespoon of olive oil
1/2 peeled and julienne red onion
3 finely minced cloves of fresh garlic
2 each tomatoes cut into wedges
10 oz  fresh baby spinach
Sea salt and fresh cracked pepper, to taste

 

Directions:
For the Salmon: In a medium bowl, toss the potatoes with the chives, dill and potato starch and season with salt and pepper. Lay the salmon fillets, skin side down on a work surface and season with salt and pepper, then evenly spread on the mustard. Next, evenly add a layer of shredded potatoes onto the top of each fillet. Pat the potato down on the salmon to make sure it stays in place.

In a large nonstick skillet, heat the oil and melt the butter. Carefully add the salmon fillets to the skillet, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes, or until a dark brown crust has formed on the potatoes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Using a clean paper towel, blot off any excess oil from the salmon.

For the Spinach: Heat a large sauté or frying pan over medium to medium-high heat and caramelize the onion and garlic, until the garlic is golden brown, about 2 minutes, add in tomatoes and sauté for 2 to 3 more minutes. Lastly, place in the spinach and sauté for 1 to 2 minutes. Adjust seasonings with salt and pepper.

To serve, transfer the spinach salad and salmon to plates and serve.

 

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Hasselback Apple Pies

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My version of single servings of  Hasselback Apple Pies are basically, crustless  apple pies and they are the most brilliant way to cut back on carbs while still being a delicious dessert.Make a batch of the salted caramel sauce ahead of time and keep it warm in the  saucepan  over low heat, while the apples bake…. and then to serve, spoon it over the vanilla ice cream and  the apples…..Perfection.

Serves 6

Ingredients:
For the Salted Caramel Sauce:
1 cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
¾ teaspoon kosher salt, or to taste

For the Apples:
6 large baking apples, halved vertically and cored
12 tablespoons unsalted butter, melted
1/3 cup sugar, plus more for sprinkling
2 tablespoons ground cinnamon
1/8 teaspoon ground cardamon
A pinch ground nutmeg
A pinch ground cayenne pepper (optional)
2/3 cup old-fashioned rolled oats
Vanilla ice cream, for serving
Warm salted caramel sauce, for drizzling

Directions:
For the Salted Caramel Sauce:
In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.

Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Set aside and keep warm over a very low heat until ready to serve.

For the Apples:
Preheat oven to 350° F.

Line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet.

Lightly brush apple tops with melted butter and sprinkle with sugar.
Bake until apples are soft and caramelized, 23 to 25 minutes.
Remove from oven.

In a small bowl, combine remaining melted butter, sugar, cinnamon, cardamon, nutmeg, cayenne pepper (,if using,) and oats. Once cool enough to handle, spoon mixture inside apple slits.

Return to oven and bake 10 minutes more.

To serve, top each with a scoop of ice cream, then drizzle with caramel and …….Enjoy!