Mojo-Glazed Salmon with Spanish Chorizo, Baby Spinach and Toasted Pine Nut Ragout

Recipe courtesy of Bin Tapas Bar

Show: Man Fire Food

Episode: Where There's Smoke

Mojo-Glazed Salmon with Spanish Chorizo, Baby Spinach and Toasted Pine Nut Ragout

Name: Mojo-Glazed Salmon with Spanish Chorizo, Baby Spinach and Toasted Pine Nut Ragout
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 4 ounces olive oil; 2 ounces sherry vinegar; 1 ounce garlic; 2 tablespoons ground cumin; 2 tablespoons smoked paprika; 1 teaspoon cayenne powder; 4 pounds salmon fillet, cut into eight 6-ounce fillets; Olive oil, for brushing; Kosher salt and freshly ground black pepper; 8 ounces Spanish chorizo, sliced; 2 ounces dried cranberries; 2 sticks (1 cup) cold unsalted butter; 2 pounds baby spinach; 4 ounces chicken stock; 2 ounces pine nuts, toasted

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 8 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 8 servings

Ingredients

Mojo Glaze:

4 ounces olive oil

2 ounces sherry vinegar

1 ounce garlic

2 tablespoons ground cumin

2 tablespoons smoked paprika

1 teaspoon cayenne powder

Salmon:

4 pounds salmon fillet, cut into eight 6-ounce fillets

Olive oil, for brushing

Kosher salt and freshly ground black pepper

Ragout:

8 ounces Spanish chorizo, sliced

2 ounces dried cranberries

2 sticks (1 cup) cold unsalted butter

2 pounds baby spinach

4 ounces chicken stock

2 ounces pine nuts, toasted

Directions

For the mojo glaze: In a food processor, pulse together the oil, vinegar, garlic, cumin, paprika and cayenne to make a paste. Reserve for service.
For the salmon: Preheat a grill to 400 degrees F. Brush olive oil on both sides of the fillets and sprinkle with salt and pepper. Grill until medium-rare, about 3 minutes per side. Remove the fillets from the heat, brush liberally with mojo glaze and set aside to rest for 5 minutes.
For the ragout: In a large pan over medium heat, saute the chorizo and cranberries in 2 tablespoons of the butter until the chorizo is hot, about 1 minute. Add the spinach and cook until wilted, 1 minute. Pour in the chicken stock and add the pine nuts. Bring the mixture to a rapid boil, then turn off the heat and stir in the remaining butter. Serve immediately once the butter is melted.
Serve the salmon fillets over the ragout.