Sweet and savory salmon on bed of baby spinach
Salmon is almost the perfect fish. And if isn't quite perfect, it's at least the most flexible and adaptable ingredient in a fish dish. For a hurried cook who still wants to eat well, that is good news indeed.
Today's recipe is just one example of salmon's versatility. I'm serving this slightly sweet and savory salmon at room temperature over a bed of baby spinach and field greens, dotted with grape tomatoes. A basic vinaigrette pairs nicely.
You may want to serve it piping hot out of the oven over rice pilaf or garlicky mashed potatoes. If you cook extra, stir up the leftovers with a tablespoon of mayonnaise, a few capers and diced celery, and you have a creamy sandwich or cracker spread. Enjoy!