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
The glaze will keep for up to 2 weeks refrigerated in an airtight container.
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