Honey-Mustard Salmon with Potato-Fennel Puree and Garlic Spinach

My husband, P.J., had an idea one evening as we sat and ate our all American, Family Guy style, starch-protein-vegetable divided plates. He stacked his salmon on top of the potatoes, topped it with spinach, and we drizzled some of the pan sauce from the salmon over the top. It was immediately elevated from a boring I-couldn't-think-of-anything-better-to-make-for-dinner dish to an eye-catching presentation worthy of a special occasion. We dove in vertically with our forks, and the three elements combined into one bite created a lovely progression of acidic, sweet, salty, and bitter.

Cutting up or shredding the fennel in the potato puree can take a little longer, but if it is done with just regular mashed potatoes, this meal can easily be made in 20 minutes.






Honey-Mustard Salmon with Potato-Fennel Puree and Garlic Spinach

FOR POTATOES:

2 Tbs. olive oil
2 fennel bulbs, quartered, cored and finely diced, or shredded in a food processor
2 1/2 cups chicken or vegetable stock
2 lb. Yukon Gold potatoes, peeled and quartered
1 tsp. kosher salt, plus more, to taste
2 Tbs. unsalted butter
1/2 cup half-and-half, milk, or soy milk
2 Tbs. mayonnaise (optional)
Freshly ground pepper, to taste

In a large pot over medium-high heat, warm the olive oil. Add the fennel and sauté until translucent and golden, about 15 minutes. Add the stock, potatoes and the 1 tsp. salt. Reduce the heat to maintain a simmer, cover and cook until the potatoes are soft when pierced with a knife, about 30 minutes.

Drain the potatoes and fennel in a colander, return to the pot and immediately mash with a potato masher. Add the butter and slowly pour in the half-and-half while stirring with a wooden spoon. Add the mayonnaise and continue to stir until light and creamy. Season with salt and pepper.


FOR THE SALMON:


2 tablespoons butter
3 tablespoons honey
1 tablespoon mustard
Salt and pepper
1 1/2 pounds salmon

Preheat the oven to 375 degrees. In a pyrex baking dish (I use a pyrex loaf pan when there are just two of us), melt the butter in the microwave. Add the honey and mustard and mix with a fork until combined. Season the fish on both sides with salt and pepper and cut into four pieces. Coat the salmon on both sides in the honey-mustard and bake for about 10 minutes.

FOR THE SPINACH:

About 2 tablespoons olive oil
2 big bunches (or bags) of fresh spinach, washed
1 clove garlic, minced or pressed (optional)
Juice of 1/2 lemon (optional)

Heat the olive oil in a pan. Add the garlic and saute for 1 minute (do not burn). Add the spinach (should be a little wet from washing), and stir until just wilted. Add the lemon juice and cook for 30 seconds more.

TO SERVE:

Spoon the potato puree onto a plate. Top with salmon and spinach, and spoon some sauce from the salmon dish over the top.

Serves 4 (recipe may be cut in half to serve to)