Recipe courtesy of Bin Tapas Bar
Mojo-Glazed Salmon with Spanish Chorizo, Baby Spinach and Toasted Pine Nut Ragout
- 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.
