To make citrus oil, warm olive oil in a small saucepan. Stir in citrus zest, add a pinch of kosher salt and set aside. Remove stems from spinach leaves. Put about 3 inches...
– 5 tablespoons olive oil
– 1 tablespoon finely grated mixed citrus zest (orange, lemon, lime)
– 1 teaspoon kosher salt, divided
– 2 bags (9 ounces each) spinach leaves
– 1 medium zucchini
– 1 ear yellow corn, husked
– 1 pint cherry tomatoes
– 1 pound salmon fillet
– Freshly ground black pepper
– Citrus wedges
1. To make citrus oil, warm olive oil in a small saucepan. Stir in citrus zest, add a pinch of kosher salt and set aside.
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2. Remove stems from spinach leaves. Put about 3 inches of water into a large pot and bring to a boil. Add spinach and stir a couple of minutes just until wilted. Drain and rinse with cold water to stop the cooking. Drain well again. Gather a handful of spinach and press water out. Spread on a plate lined with several paper towels. Repeat with remaining spinach.
3. Trim ends from zucchini. Cut into ¼-inch dice and set aside. Cut kernels of corn from cob and set aside. Cut cherry tomatoes in half. Set vegetables aside.
4. Place salmon fillet in a foil-lined baking dish. Drizzle a tablespoon citrus oil over the top and sprinkle with a little salt and pepper. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until cooked through.
5. While the salmon is cooking, heat a tablespoon oil in each of 2 skillets. Set both on medium heat. When hot, add spinach to one and the remaining vegetables to the other. Heat through about 3 minutes. Sprinkle with salt and pepper.
6. Divide spinach among 4 plates and top each with a piece of salmon. Spoon vegetables around the edge, drizzle with the remaining citrus oil and serve.
Data per serving
Saturated fat 5.20g
Monounsaturated fat 17.89g
Polyunsaturated fat 4.02g
From “The Tante Marie’s Cooking School Cookbook” by Mary Risley.