Some of the recipes I post on this blog are created with the blog in mind. I’ll know from the get-go that I’m going to write a post about the meal, so I’ll take pictures along the way and generally try to keep my cooking space neat and clean and my ingredients well measured.
This recipe is not one of those! This “salad” happened totally on accident while I was making some curried spinach and salmon for dinner tonight. Instead of putting the spinach and salmon on a plate, I put them in a large bowl, and the idea of a cooked spinach salad took hold. I threw in half an avocado and a big handful of sunflower seeds and all of a sudden I had an awesome new dish.
This salad reminds me of my Curried Shrimp and Avocado Salad, but the cooked spinach and curry powder throughout gives it a much heartier feel. Even though it’s light, this is the kind of dish that could satisfy me even when I’m having a major urge to stuff my face!
Cooked Spinach and Salmon Salad
1 salmon fillet
2 cups spinach
2 tbsp olive oil, divided
1 tbsp curry powder, divided
1/2 tsp garlic powder
2 cloves garlic, minced
half an avocado, cubed
handful raw sunflower seeds
Salt and pepper to taste
Season skinless side of salmon fillet with salt, pepper, garlic powder and 1/2 tbsp curry powder. Sauté over medium-high heat in 1 tbsp olive oil, skin side down, until mostly cooked through. Flip toward the end to cook the seasoned side.
While the salmon cooks, heat 1 tbsp olive oil over medium-high heat and add garlic. Wash and drain the spinach, but leave some water clinging to the leaves. When the garlic becomes fragrant, add the spinach, 1/2 tbsp curry powder, and salt and pepper to taste. Stir frequently, cooking for 3-5 minutes until spinach is considerably wilted.
Put spinach in a bowl, and top with the salmon fillet, chopped into several large chunks. Add avocado and sunflower seeds.