Friday, August 2, 2013

Slap Ya Mama Salmon with Chiriboga Blue over Wilted Spinach

Slap Ya Mama Salmon with Chiriboga Blue

My fishmonger laughed at me when I told him I was going to put some Slap Ya Mama on his salmon. I guess I was a little embarrassed to say it out loud, but this salty and spicy seasoning is magic! I was impressed with how little I had to prep for this meal. In just 15 minutes dinner will be served! And then you'll think, "gee we should enjoy this out on the patio", but then you remember it's August and we live in Houston. Serve (indoors) with a light white wine, like our Siblings Sauvignon Blanc Semillon.

* Serves 2

2 6oz salmon portions
Stella Sola Extra Virgin Olive Oil
Slap Ya Mama Original Seasoning
Kosher salt 
Turbinado sugar 
fresh baby spinach 
golden tomatoes 
1/3 cup Texas sweet onions, chopped and caramelized 
4 oz Chiriboga Blue, crumbled 

Preheat oven to 425. Start by caramelizing onions first: chop onions in uniform pieces, heat about 2 tablespoons of evoo over medium heat in a sauté pan, add onions, then add a pinch of salt and sugar. Lower heat to slowly caramelize while you prep everything else. Rinse and pat dry salmon portions. Drizzle a little evoo in an oven safe dish. Place salmon in dish skin side down, drizzle evoo and sprinkle Slap Ya Mama on top of salmon (enough to lightly coat). Bake for 12 - 15 minutes until done and flakes easily. Put spinach and tomatoes in a large mixing bowl. Onions should be done caramelizing when the salmon is ready to come out of the oven. Pour onions and oil over spinach and toss to slightly wilt. Remove skin from underside of salmon. Plate salmon on top of greens and crumble Chiriboga on top of salmon just before serving.

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