8 ounces filet of salmon diamond shape
2 ounces of fine chopped Italian parsley
2 each peeled garlic cloves
1/2 cup of fresh squeeze lemon juice
3 each Golden Yukon potatoes
8 ounces of fresh clean spinach
Sea salt and fresh cracked black pepper
1 teaspoon of Dijon mustard
1 spoon of soft butter
Charcoal grilled diamond shape salmon filet on roasted potatoes and sauteed garlic spinach lemon Italian parsley emulsion
To make the diamond shape salmon filet cut the eight ounces piece of fish then cut in half; flip down the two pieces and combine the flash part one next to the other, leave the skin part on the outside, carefully remove the skin with the knife and thigh the pieces of fish with a twine to make sure will stay stay firm during the cooking process.
For the roasted Golden Yukon potatoes:
Peeled the potatoes, wash it and cut it in large square pieces, blanch them, in the mean time place a half sheet pan to heat it up in the hot oven, as soon the potatoes are blanch drizzled olive oil on top of the sheet pan and put the potatoes, making sure the are all nice space out and do not overlapping each other, every single one pieces touch the surface of the hot sheet pan, roast the potatoes for 15 minutes then remove it and let cool down at room temperature.
For the sauteed garlic spinach:
Boil a pot with water immerse the wash and clean spinach into the boiling water, strain it right away, and chilled down under cold running water.Squeeze the water out from the spinach as much as possible, form the spinach into regular bowls, sauteed in hot skillet with thin sliced garlic and olive oil, bring it to taste with sea salt and black pepper
For the lemon-Italian parsley emulsion:
In a blender put the boiled and chilled garlic cloves, with the lemon juice and the chopped Italian parsley, the teaspoon of Dijon mustard and start blending adding the olive oil slowly until start thickening, bring to taste with sea salt.
Put the diamond shape filet of salmon on the charcoal grill marked and finish to cook in the hot oven over a roasting rack. Reheat the roasted potatoes in the oven with a touch of soft butter in the oven also.
In dinner plate place the potatoes and the sauteed garlic spinach, topped with the grilled salmon drizzled around the lemon-Italian parsley sauce>