Sometimes throwing what you have left in the fridge, into a pot, can turn out to be magic! Tonight, I had salmon, heirloom tomatoes, spinach, and green cabbage. Thought I’d give it a whirl and IT WAS DELISH! To quote my husband, "This one goes on the menu”. It was that good. 😋
2-4 Salmon Planks
1 Pat of Butter
1 Tablespoon Olive Oil
1-2 Heirloom Tomatoes, chopped
2 Cups Green Cabbage, Shredded (I used pre-cut packaged)
2 Cups Baby Spinach
Zest of 1 Lemon
Juice of 1 Lemon
Baby Chives
SMOKEY SEASONING
1 Teaspoon Smoked Paprika
1 Teaspoon Cumin
1 Teaspoon Garlic Powder
1 Teaspoon Brown Sugar
1 Teaspoon Cracked Black Pepper
1/4 Teaspoon Kosher Salt
In a small bowl, mix together all of the Smokey Seasoning ingredients. Coat all sides of salmon with seasoning. Set aside.
Heat a cast-iron skillet on medium, high heat. Add olive oil and pat of butter. When butter is melted and all is slightly bubbly, add salmon. Cook 3 minutes on each side or until almost done.
Towards the end of cooking, scoot salmon to one side of the pan. Add the heirloom tomatoes and cabbage. Sprinkle tomatoes and cabbage with some additional Smokey Seasoning. Sauté for 1-2 minutes. Add baby spinach. Sauté for another 1-2 minutes and remove from heat.
To serve, put a bed of the tomato, cabbage and spinach mixture on to a serving plate. Top with salmon. Add the lemon zest, squirt of lemon, and top with baby chives. Enjoy!
