King Salmon is a wonderful fish that I rarely saw while living on the East Coast. Now that we’ve moved to the Bay Area we were very happy to see it available at most fish markets. I ended up using a very interesting recipe (follows below) that combined a unique cooking technique along with some lovely spring vegetables.
I’d like to thank the Chicago Tribune for posting this recipe.
For the side dish I made a batch of wild rice (1 cup). While the rice was cooking I took 2 shallots (finely chopped) and 2 cloves of garlic (minced) and briefly cooked them in a tablespoon of olive oil for a minute or two (until very fragrant, but not browned). I added a bunch of spinach and mixed it together until wilted. Salt and pepper to taste. Once the rice is completely cooked stir in the spinach mixture and voila… a healthy side dish!