Grilled Salmon with Chorizo & Fingerlings

By [e-mail]

Ingredients

• 1/4 minced shallots
• 2 cloves minced garlic
• 1 1/2 C chicken broth, divided
• 3/4 lb. fingerlings cut into 1 1/2" pieces
• 3 oz. chorizo, diced
• 1 t kosher salt, divided
• 1 1/2 C baby spinach leaves
• 1 t paprika
• 4 salmon fillets
• 2 T olive oil

Preparation

Step 1

Prepare grill to med-hi heat.
Heat med nonstick skillet over med. heat. Coat pan with cooking spray. Add shallots & garlic, cook 1 min., stirring frequently. Add 1/2 C chicken broth. Cover, reduce heat & cook 3 min til shallots are tender. Stir in remaining 1 1/4 C broth, potatoes & chorizo; bring to simmer. Simmer 20 min or til potatoes are tender; stir in 1/4 t salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.
Sprinkle remaining 1/2 t salt & paprika evenly over fillets. Lightly coat with oil; arrange in single layer, skin side up, on grill rack. Grill 2 min. rotate a quarter turn on same side; grill 3 min. Turn over & grill 5 min. more.
Place 1 fillet on each of 4 shallow bowls; ladle 3/4 C potato mixture over fish. Drizzle olive oil over each and serve.

Cal 462