Night Fishing
Paramore, Robert
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Baked Salmon Steaks with Spinach and Hazelnuts

“In cooking, as in the arts, simplicity is a sign of perfection.”
~ Curnonsky

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Chinook Salmon
Reiswig, Shane
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Baked Salmon Steaks with Spinach and Hazelnuts


Gourmet's America
The Editors of Gourmet, 1994, Condé Nast Publications, Random House

Eight 3/4-inch-thick salmon steaks (about 1/2 pound each)
2 pounds spinach, coarse stems discarded and the leaves washed well
2 garlic cloves, minced
3 tablespoons olive oil
1/2 cup chopped hazelnuts
[If hazelnuts are not readily available in your area,
substitute walnuts.]
1 tablespoon fresh lemon juice

Preheat the oven to 450 degrees F. Lightly oil a baking dish large enough
to hold the salmon steaks in one layer.
In a large skillet cook the spinach in the water clinging to the leaves, covered, over moderate heat for 1 minute, or until it is wilted, and drain it well. Squeeze the spinach to remove most of the water and chop it coarse. In the skillet cook the garlic in the oil over moderately low heat, stirring occasionally, until it is softened, stir in the hazelnuts, and cook the mixture, stirring, for 1 minute. Stir in the spinach, the lemon juice, and salt and pepper to taste and combine the mixture well.
Arrange the salmon steaks in one layer in the prepared baking dish, season them with salt and pepper to taste, and top them with the spinach mixture. Bake the salmon steaks in the middle of the oven for 8 to 10 minutes, or
until they just flake. Serves 8.