Grilled Salmon with Chorizo and Fingerlings

By Kplmrm

Spanish chorizo is typically cured and has a smokier flavor profile than raw Mexican chorizo. If Spanish chorizo is unavailable, you can substitute Portuguese linguiça. Smoked paprika emphasizes the grilled flavor of the fish.

Nutritional Information
Calories:462
Fat:25.5g (sat 5.5g,mono 10.8g,poly 7.7g)
Protein:39.3g
Carbohydrate:17.7g
Fiber:3g
Cholesterol:100mg
Iron:1.7mg
Sodium:653mg
Calcium:46mg

Ingredients

• Cooking spray
• 1/4 cup minced shallots
• 2 garlic cloves, minced
• 1 1/2 cups fat-free, less-sodium chicken broth, divided
• 3/4 pound fingerling potatoes, cut into 1/2-inch pieces
• 2 ounces Spanish chorizo sausage, diced
• 3/4 teaspoon kosher salt, divided
• 2 1/2 cups baby spinach leaves
• 1 teaspoon Spanish smoked paprika
• 4 (6-ounce) salmon fillets
• 1 tablespoon extra-virgin olive oil

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Prepare grill to medium-high heat.

2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until shallots are tender. Stir in remaining 1 1/4 cups broth, potatoes, and chorizo; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.

3. Sprinkle remaining 1/2 teaspoon salt and paprika evenly over fillets. Lightly coat fillets with cooking spray; arrange fillets in a single layer, skin side up, on grill rack. Grill 2 minutes. Rotate fillets a quarter turn on the same side; grill 3 minutes or until well marked. Turn fillets over; grill 5 minutes or until desired degree of doneness.

4. Place 1 fillet in each of 4 shallow bowls; ladle 3/4 cup potato mixture over fish. Drizzle 3/4 teaspoon oil over each serving