Friday, April 23, 2010

Grilled Citrus Salmon + Spinach Sautee with Feta and Garlic

I had the grill going for my husband's brats and decided to make a flavorful and healthy lunch for myself. I got some huge bags of fresh spinach yesterday for $.99/each and a great deal on feta as I invented this recipe for spinach using what I had in the fridge.

The salmon is an old go-to of mine. It's easy to prepare, grills fantastically and is simply delcious. I learned about packet cooking fish because my husband is an avid anti-seafood person and really can't stand the mere sight or smell of it. This encases all of the smell, sight and risk of touching his precious burgers into one flavorful little pouch.

Ingredients For Salmon Packets
Skinless salmon filets (1 for each person) - I got mine at Trader Joe's, vacuum sealed & quick frozen. It's difficult to get good quality fresh seafood in Chicagoland without handing over your entire wallet for it. When I opened the packet, there was not one whiff of "fishy stank" at all. They were only about $7 for three large filets and they were wild, not farm raised.

Aluminum Foil

1 Lemon
1 Orange

Make sure your salmon is defrosted (if using previously frozen). Lay out squares of foil for each piece of fish. Place a slice or two of orange on the foil (I had an orange the size of my son's head, so I only used one slice)

Season your filets with salt & pepper on both sides.  Lay the salmon on top of the orange and cover the top of the fish with thin slices of lemon.

Now wrap them up and fold over the edges, forming a nice little compact packet.

When the coals are hot, toss the packets on the grill. They only take about 3-4 minutes per side. Less if you like your salmon pink on the inside. I like mine cooked through and I love a little char/caramelization on the citrus.

Open the packets at the table if you like....but I must conceal my fish from my non-seafood husband, so I open the packets in the kitchen and just bring the filet to the table.

Peek-a-boo! Yummmy and perfect. It's quite delightful to have a little bite of the cooked citrus with your bites of salmon too. You can serve layered with the slices! 

Now this salmon is EVEN BETTER when you have a bite of it paired with this spinach & feta sautee. Believe me. It's heavenly.

Spinach, Garlic & Feta Sautee Ingredients
1 large bag (9 oz) of fresh spinach (again, Dominick's has them for $.99 this week!)
2 cloves minced garlic
1 tbsp olive oil
about 3 tbsp of crumbled feta cheese
About a tbsp of fresh lemon juice - you should have some lemon leftover from the salmon!
Get a deep skillet on medium heat. Add the olive oil and toss in the minced garlic.

You don't want the garlic to brown, so quickly toss in the bag of spinach. It looks like a ton, but it only makes about 2 servings or so! (I of course ate the entire bag myself!)  Season the spinach with salt & pepper.

It wilts quickly. Just keep stirring & tossing until it's wilted and cooked (but not mushy and discolored!) Turn off the heat.  Now, push all the spinach to one side of the pan and drain out the excess liquid. There will be a good 1/4 cup of liquid in there. Once that is drained squeeze the lemon juice in and mix in the crumbled feta.

Toss together and it's done. And fabulous, easy, quick (only about 1 minute to cook!), delicous, flavorful..... Annnnnnnd? Healthy!

Now just serve it up next to your salmon and you have a gourmet dinner in about 20 minutes that is super scrumptious and great for the waistline. The kicker here is that the entire meal (that would serve 3-4 people) only cost me about $9!

That makes me smile.

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