Yield: 4 servings
Ingredients:
Cooking spray
1/4 cup minced shallots
2 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth, divided
3/4 pound fingerling potatoes, cut into 1/2-inch pieces (or sweet potatoes peeled and cubed)
2 ounces Spanish chorizo sausage, diced (or turkey pepperoni)
3/4 teaspoon kosher salt, divided
2 1/2 cups baby spinach leaves
1 teaspoon Spanish smoked paprika
4 (6-ounce) salmon fillets
1 tablespoon extra-virgin olive oil
Preparation:
1. Prepare grill to medium-high heat.
2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until shallots are tender. Stir in remaining 1 1/4 cups broth, potatoes, and chorizo; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.
3. Sprinkle remaining 1/2 teaspoon salt and paprika evenly over fillets. Lightly coat fillets with cooking spray; arrange fillets in a single layer, skin side up, on grill rack. Grill 2 minutes. Rotate fillets a quarter turn on the same side; grill 3 minutes or until well marked. Turn fillets over; grill 5 minutes or until desired degree of doneness.
4. Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish. Drizzle 3/4 teaspoon oil over each serving.
Nutritional Information:
Calories: 462
Fat: 25.5g
Saturated fat: 5.5g
Monounsaturated fat: 10.8g
Polyunsaturated fat: 7.7g
Protein: 39.3g
Carbohydrate: 17.7g
Fiber: 3g
Cholesterol: 100mg
Iron: 1.7mg
Sodium: 653mg
Calcium: 46mg
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