Grilled Salmon with Chorizo and Fingerlings

By t1bishop

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

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

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