Salmon, Spinach, Potatoes

I promised to make more fish dishes.
I like my fish simple, fresh and delicious.
I have already given some simple tips how to pick up seafood, so I'm not gonna repeat myself, just keep in mind that wild caught salmon or any other fish is healthier and better than the farmed one. That's why i strongly advise you to spend a few more bucks and get the good stuff.

I'm serving today baked salmon with a crunchy crust, simple potatoes and a warm spinach salad.
Will satisfy you body and soul and it's super healthy.

you need:

deep baking dish

aluminum foil

saute skillet

cutting board

sharp knife

mixing bowl

ingredients: 

salmon fillet 1-1,5 lb. (0,5-3/4 kg)  preferably fresh not frozen, wild caught 

2 cups panko breadcrumbs 

2 tablespoons french grainy mustard

2 tablespoons fresh parsley

1 tablespoon capers

2-3 anchovies 

3 tablespoon olive oil

1/2 sweet onion

2-3 cups fresh baby spinach

2 cloves of garlic

1 tablespoon white wine vinegar

4 potatoes

salt

pepper

Start with cleaning and patting dry the salmon with a paper towel. Cut  the fillet into even pieces. I leave the skin on so it naturally keeps the moisture inside the fish while cooking. Sprinkle with a little bit of salt and fresh ground, black pepper.

Measure 2 cups of panko breadcrumbs and add them to a mixing bowl. On the cutting board chop parsley, capers, and anchovies, add them to the panko.

Next, add the 2 tablespoons of a good french mustard and a drizzle of olive oil.

Mix it good until combined. 

Don't be scared to use anchovies, they will give a nice salty, nutty flavor (not fishy at all! ) to your crusty salmon. They are also very good in many salad dressings, sauces and even on pizza!

To your baking dish add 2 tablespoons of oil. Place the pieces of salmon and carefully cover them with the panko mixture, creating a blanket on the top of each piece.

This will prevent the fish from drying out and will add a distinct crunchy texture and a great taste.

Cover the dish with aluminum foil and bake the fish for 15-20 min. in a preheated oven at 360°-380°F (180°-200°C).

In the meantime, peel your potatoes and simply cook them in a salted water until fork tender. 

In a saute pan add the rest of the olive oil, thinly sliced sweet onion and chopped garlic. Saute them until fragrant and translucent, on medium-low heat. 

Next add baby spinach, salt , pepper and a tablespoon of white wine vinegar.

Keep it on the skillet until warm, mix but try not to mash the spinach to much. You can use lemon instead of white wine vinegar and  a spoon of good butter instead of olive oil.

Serve all together warm with a glass of a red wine for the contrast. The crunchy fragrant crust will enhance the simple, sweet taste of the salmon, earthy spinach and simple potatoes go just perfect with it.

I'm sure everyone's gonna enjoy this fast, easy and healthy dish.