As we started to dress for our run this morning, I asked David to check the temperature. He resisted. Why bother? Just two days ago we had witnessed giddy New Yorkers basking in light and warmth we hadn’t seen in months. It couldn’t be cold enough for extra layers this morning. I wasn’t so sure, so I asked a second time to check the temp. Finally he humored me. Turns out we were both shocked. Even I wouldn’t have predicted nineteen degrees on this fourth day of Spring.
And then this morning on the phone Maggy tells me we’re in for a Nor’easter tomorrow. More snow. I’m tired of talking about the weather, yet here I am going on about it. On the upside, we have a winter-meets-spring dish that’s perfect for the next few days. It’s a play on a cozy boiled dinner, lighter salmon replacing traditional corned beef and delicate spinach taking the place of scrubby cabbage.
Last week I noticed wild salmon starting to make it’s way into the fish market, the promise of spring. And then there are the daffodils pushing through the ground. Maybe the snow will melt before they blossom.
- 2 center-cut salmon fillets (about 12 ounces)
- Salt and ground black pepper
- 2 cups chicken broth or fish stock
- 2 medium carrots, peeled and halved lengthwise
- 4 large shallots, peeled and left whole
- 8 ounces (8 to 10) small new or fingerling potatoes, halved
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 4 packed cups (5-ounce container) baby spinach
- Sprinkle both sides of salmon with salt and pepper.
- Bring chicken broth, carrots, shallots, and potatoes to boil in a covered heavy-bottomed large skillet. Reduce heat to low; continue to cook for 5 minutes. Add salmon; cover and continue to cook until salmon is just cooked through and vegetables are tender about 5 minutes longer. Transfer vegetables to each of 2 soup plates and broth into a Pyrex measuring cup, adding water, if necessary, to equal 1 cup.
- Return skillet to burner; add oil and garlic; heat until garlic starts to sizzle. Add spinach and cook, seasoning lightly with salt and pepper, until just wilted, about a minute. Transfer spinach to each plate, tucking under salmon. (If broth has cooled, heat it in the microwave.) Pour hot broth over each portion and serve with lemon wedges.