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.

Cook’s Note

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Bin Tapas Bar, San Antonio, TX

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Show: Man Fire Food

Episode: Where There's Smoke

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

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