Hi friends! Oh my goodness, we have had a busy bunch of weeks. Baby Hash has been teething and growing like crazy, Mr. Hash has been working from home, we are moving to a real house in a few weeks, and I’ve caught a terrible crafting bug. Baby Hash’s first birthday has come and gone. I was inspired to create lovely little things to make her party super special which left me no time for writing and hardly time for cooking, with the exception of learning the secrets of making French macarons! I’ll be posting all about those lovely items in a few weeks. Let’s get to the spectacular salmon now.
Wanna know a secret? I only started eating salmon a few years ago. I’ve never been to keen on seafood but my mister is a fiend. I think he’d eat oysters, fish, or scallops everyday. We always buy wild salmon and the redder the better. TJ’s actually has a good frozen wild Sockeye salmon for a very fair price that we use often.
I really love how versatile salmon is. Seasoned with salt and pepper, a lovely dilly lemon seasoning, topped with the Pinterest fave of avocado salsa, you cant go wrong. Enter the fab combination of garlic, bacon, tomatoes, spinach, and Gorgonzola. I find this dish to be a satisfying dinner on its own but for the more hearty, and starch loving peeps, it is great with some pasta or roasted taters. Be ready to fall in love.
Spinach Bacon Gorgonzola Salmon, a Bonefish copycat
Ingredients
- For the Salmon
- 1 lb wild caught salmon
- sea salt
- pepper, freshly ground
- ghee or bacon fat for cooking
- For the topping
- 12 oz baby spinach
- 1 c fresh mini San Marzano tomatoes or grape tomatoes
- 4 c fresh spinach
- 2-4 slices bacon, precooked and crumbled
- 4 cloves garlic, smashed
- 2 oz Gorgonzola plus a little for garnish, crumbled
- 2 Tbsp olive oil, ghee, or bacon fat
- Kosher sea salt
- pepper, freshly ground
Instructions
- For the salmon
- Heat a cast iron or other heavy bottomed pan over medium heat.
- Rinse salmon, pat dry, cut into 3 even portions, season with salt and pepper, and set aside.
- When pan is hot add preferred cooking fat.
- Place salmon flesh side down and cook for 2-5 minutes depending on thickness, turn and cook for 2-3 minutes or until just done and golden.
- For the topping
- While your salmon is cooking, heat a medium skillet over medium heat, add oil once pan is heated. Add tomatoes to the pan and cook for 3-5 minutes, stirring occasionally.
- Once tomatoes start to burst add smashed garlic cloves, stir while cooking for 1-2 minutes or until all tomatoes have burst.
- Add spinach and bacon to the tomatoes, stir while cooking until spinach is wilted. Remove pan from heat, add 2 oz Gorgonzola and stir to incorporate.
- Immediately top salmon with topping. Garnish with extra cheese crumbles if desired.
- Serve and savor!