Turnip and Potato Mash w/Salmon, Spinach, Turnip, Sherry Vinaigrette

Name: Turnip and Potato Mash w/Salmon, Spinach, Turnip, Sherry Vinaigrette
Ingredients: ¼ cup (60 ml) sherry or red wine vinegar; ½ cup (120 ml) olive oil; 1 bag (4 oz | 115 g) spinach; ¼ cup (60 ml) sherry or red wine vinegar; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 salmon fillets (6 oz | 170 g each)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

4 salmon fillets (6 oz | 170 g each)
Salt and freshly ground black pepper

Fish course
Gluten-free
Pescatarian

Method

Braise the vegetables in the same way. Season the salmon with salt and pepper and sear, skin-side down, until crispy and cook to medium-rare. Dress the spinach with the vinegar, oil, and salt and pepper. Serve the salmon, crispy skin-side up, on the braise, topped with the spinach.