SALMON, RED PEPPERS, GOAT CHEESE, POTATOES

Ingredients

• 4-5 ounce piece of salmon per person, preferably a thick center cut with skin on one side only
• Fresh bagged spinach with stems removed
• Potatoes for mashing such as the golden variety
• Creamy Wasabi sauce, such as the Inglehoffer Brand
• Roasted red peppers from a jar, such as a Mt. Olive 12 oz. jar
• Goat cheese from a round log
• Garnish sauce such as Sesame Ginger Sauce or Lite” Honey Mustard dressing

Instructions

1. Cut potatoes in big chunks and gently cook until just tender.  Mash with buttermilk, a few pieces of butter and add wasabi sauce to taste.  Set aside.
2. Gently wilt the spinach in a pan with a little olive oil.(Do not cook it); set aside.
3. Remove strips of the red pepper and pat dry.
4. Soften a chunk of room temperature goat cheese (about 2 tablespoons per person) with a little cream, just enough for a soft mound.
5. Sprinkle the salmon with pepper or a mixed blend of seafood seasoning.  Gently saute the salmon in a little olive oil and butter, starting skin side down.  Turn carefully after about 2 minutes.  Remove and discard the skin, scraping some of the gray flesh off, if desired. Do not overcook the salmon; about 2-3 min. per side.

Plating (Make sure everything is warm)

• Center a serving of the warm wasabi mashed potatoes on a plate.
• Top with a generous layer of wilted spinach.
• Add a beautiful piece of salmon.
• Top with a strip or 2 of the roasted red pepper, covering the salmon.
• Finish with a nice mound of the soft goat cheese, garnished with a little sprig of fresh rosemary.
• Garnishing….with a small squeeze bottle with a tip, drizzle your favorite sauce around the Salmon Stack.  i.e  a Sesame Ginger Sauce or  a Lite  Honey Mustard Dressing.  Both are excellent with the salmon

Notes

Louise has made this dish for 2-6 people.  The potatoes can be prepared in advance and rewarmed in a microwave, as well as prepping the peppers and goat cheese ahead of time.  This is really a meal in one, but is wonderful with a simple salad of fresh greens with orange segments and thinly sliced red onions, or a bowl of chilled gazpacho in the summer, apple squash soup in the winter.

By Louise Fontaine via KathyMillerTime