Quick Dinner Fave: Grilled Salmon w/Sautéed Greens & Buttermilk Mashed Potatoes

Ever since I moved from my apartment to my new house, I have been a grilling machine! Pizza, fish, veggies, chicken, you name it! But out of everything I've made so far, this is definitely my favorite.  In my opinion, this meal is nothing short of perfect, and overall, it's pretty healthy too!  The potatoes are so tasty, not too rich, seasoned just right, and the greens, heated just enough to wilt, but not get soggy (I just can't eat 'em that way!).  Overall, this one is yum, yum, YUM. 

For the buttermilk mashed potatoes, follow this recipe courtesy of Ina Garten.

Grilled Salmon & Sautéed Greens:

Serves 4

2 lb Salmon

Olive Oil

Chef Paul's Magic Salmon Seasoning

8 cups of arugula and spinach mix

1-2 teeth of garlic

1 c grape tomatoes

Pre-heat grill to Medium. Lightly coat meat side of salmon with olive oil and sprinkle generous amount of seasoning (but don't over do it!), set aside.

Meanwhile, cook potatoes according to recipe.  About halfway through the potatoes, put the salmon on the grill meat side down.  Close grill and cook for about 6 minutes turning once, until fish flakes easily with a fork. 

Once salmon is on the grill, heat 1-2 tbsp of olive oil* in a medium saute pan, and add minced garlic and tomatoes and saute for 6-8 minutes.  Remove from heat, then add spinach/arugula mix and cover immediately.  Stir greens every few minutes until wilted buy not soggy. 

Once salmon and potatoes are done, plate and enjoy!

Notes:

• Timing is key to getting this on the table quickly! Read all recipes ahead of time, and follow the order above and you should be good to go!
• Much of this meal is seasoned to taste, don't over do it.
• The potato recipe calls for peeled potatoes, but feel free to leave some skin on for a more homemade texture. 
• DON'T overcook the greens. Okay that's the last time I'll say it. :)

Cheers! 

Claud

*For an extra treat - cook 1-2 pieces of bacon in pan prior to garlic, and omit the oil, but drain the pan before adding the garlic! You don't want all that grease in your greens, just enough left lining the pan to saute the garlic, etc.