One of my all-time favorite dishes is fish and chips. There’s nothing like munching on beer-battered cod dipped in tartar sauce while sitting out at a beach bar overlooking the ocean. Luckily, that’s life when you’re at the beach, which is where I happen to spend every summer. But during this time of year, it’s hard to get that fish and chips fix, and even harder to let myself be so unhealthy (it’s one thing when I’m at the beach and indulging, but it’s important to me to stay healthy most of the time!).
This salmon recipe isn’t quite the beer-battered cod I love, but it’s still delicious and so much healthier. Perfectly grilled salmon flakes at the touch, and when topped with a garlic-spinach sauté and Asiago cheese—one of my favorites—it creates a delicious flavor combo. Plus, a little lemon drizzle and salt & pepper to taste are juuust the touch it needs.
Salmon can be a bit expensive, so if you’re on a tight budget, keep an eye out for when your grocery store is having a promotion. Oh, and another tip: always sauté fresh spinach versus frozen. It is SO much better.
3 tablespoons olive oil
10-ounce piece of salmon
1 1/2 cups raw spinach
1 small garlic clove
2-3 tablespoons shredded Asiago cheese
Heat salmon in 2 tablespoons of olive oil for about 4 minutes on each side; 5 minutes for a thicker filet (salmon is cooked center is opaque and internal temperature is 145F). Meanwhile, sauté spinach and garlic in remaining olive oil on medium-low heat for about 4 minutes. Turn off heat and top spinach with Asiago. Finish cooking salmon while Asiago melts, then top filet with spinach and cheese, and serve immediately.