For this installment of Cook Your Catch, we join Peter Miller, Mercury Pro Team member, three-time sailfish champion and Emmy-nominated host of Uncharted Waters with Peter Miller, in his Florida kitchen as he prepares one of his all-time favorites – oven-baked salmon with sautéed spinach.
It’s a classic dish that emphasizes the clean taste of this beautiful fish. And when served alongside freshly sautéed spinach, it’s not only healthy, it’s also simple to make and a treat you can enjoy with friends, family or just by yourself.
- 1 large salmon fillet (2-3 pounds)
- 3 heaping teaspoons mayonnaise
- ½ teaspoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon extra virgin olive oil
- 2 teaspoons garlic salt
- 2 tablespoons fresh dill, minced
- Salt, to taste
- Pepper, to taste
- 1 pound fresh spinach
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt, to taste
Preheat your oven to 325 degrees.
Begin by making the glaze for the salmon. In a bowl, combine the mayonnaise, Dijon mustard, honey, olive oil, garlic salt and dill. Once all your ingredients are in your bowl, whisk them all together. With everything thoroughly mixed, it’s time to spread the glaze on top of your salmon. Add a little salt and pepper to taste if you like. You can always add more at the table.
Carefully place your glazed salmon in a foil-lined, oven-safe pan, then set the pan on the middle rack of your preheated oven. Set the timer for 8-10 minutes.
With your salmon in the oven, it’s time to get the spinach going. Begin by rinsing and draining it well. Next, mince the garlic. After peeling off the paper-like skin, consider removing the germ. The germ is the green sprout in the center of the clove. As garlic matures, the germ can cause the garlic to have an unpleasant, bitter taste. Then, whether you have removed the germ or not, mince (finely chop) the garlic.
At this point, it’s a good time to check your timer. Once your salmon has cooked for 8-10 minutes, turn your oven to broil mode and set your timer for five minutes. This is just enough time for the salmon to brown nicely.
Back to the spinach! While your salmon is broiling, place a skillet over high heat, add the olive oil and your freshly minced garlic.
Be mindful of your salmon. When it’s done broiling for five minutes, you can remove the pan from the oven and set aside. Next, with your salmon done cooking and your oven turned off, put the spinach in the pan. Add a little salt to taste and stir the spinach until it is wilted and most of the moisture has evaporated, about 5-7 minutes. Transfer the cooked spinach into a bowl and turn off the stove.
Now, with both your salmon and spinach prepared, it’s time to plate your meal. Using a spatula, carefully remove the salmon from the skin, and portion out enough fish and spinach for everyone who is dining.
And voila, there you have it. Oven-baked salmon, glazed to perfection with fresh, garlicy sautéed spinach. Bon appetit!