Grilled Salmon with Chorizo and Fingerlings

Grilled Salmon with Chorizo and Fingerlings
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • Cooking spray
  • 2 ½ cups baby spinach leaves
  • 1 teaspoon Spanish smoked paprika
  • ¾ teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup minced shallots
  • + 15 more ingredients
    • ¼ cup minced shallots
    • 2 garlic cloves, minced
    • 2 garlic cloves, minced
    • 1 ½ cups fat-free, less-sodium chicken broth, divided
    • 1 ½ cups fat-free, less-sodium chicken broth, divided
    • ¾ pound fingerling potatoes, cut into 1/2-inch pieces
    • ¾ pound fingerling potatoes, cut into 1/2-inch pieces
    • 2 ounces Spanish chorizo sausage, diced
    • 1 teaspoon Spanish smoked paprika
    • ¾ teaspoon kosher salt, divided
    • 4 (6-ounce) salmon fillets
    • 4 (6-ounce) salmon fillets
    • 1 tablespoon extra-virgin olive oil
    • 2 ounces Spanish chorizo sausage, diced
    • 2 ½ cups baby spinach leaves

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 remain...

View full recipe at My Recipes

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