Ingredients
Balanced for a refined seafood plate with clean grilled flavor, bright citrus, and classic Tuscan presentation.
Base recipe = 2 servings.
- 8 oz salmon filet
- 3 Yukon Gold potatoes
- 8 oz fresh spinach
- 2 garlic cloves
- 56 g Italian parsley
- 120 ml lemon juice
- 5 g Dijon mustard
- 14 g butter
- Extra-virgin olive oil
- Sea salt
- Black pepper
Method
- Boil the Yukon potatoes until just tender, then roast until golden and lightly crisp on the outside.
- Blanch the spinach, squeeze dry, and sauté with garlic and olive oil until fragrant.
- Blend lemon juice, parsley, Dijon mustard, garlic, and olive oil into a bright, smooth emulsion.
- Season the salmon with sea salt and black pepper. Charcoal grill until nicely marked, then finish briefly in the oven if needed.
- Arrange the roasted potatoes and garlic spinach on the plate, top with the salmon, and finish with the lemon-parsley emulsion.
Chef’s Note: The best balance on this dish comes from keeping the salmon moist inside while developing a gentle smoky crust outside. The lemon-parsley emulsion should stay bright and fluid so it lifts the richness of the fish without covering its flavor.
| Calories | 420 kcal |
| Fat | 26 g |
| Carbohydrates | 16 g |
| Protein | 35 g |
| Sodium | Varies with seasoning |