Salmon in Master Stock with Wilted Spinach

This is a really delicious and super simple way to use Master Stock. Salmon, being an oily fish carries flavor really well and the richness of the fish combines beautifully with the salty and sweet combination of the stock. I like to flake the fish after it has finished being cooked as you see the dark edging where the stock has been absorbed by the fish and then the soft pink colored fish inside. Here it’s served with a very simple side of wilted spinach with chili and lime.

Serves 4

Cooking Time 15 minutes

INGREDIENTS

4                             (about 6 -8ounces) salmon fillets, skinless

1                              bottle of Master Stock

2 tbsp                     olive oil

1                              pound of baby spinach leaves

2                              limes, quartered

1                              chili, julienned

1/2 bunch             cilantro

salt and pepper

METHOD

1. Bring stock to the boil in a medium sized pot.

2. Once boiling, add salmon fillets and turn the heat back so it gently simmer, the salmon will be done in about 8 minutes. Once done, leave it to cool in the stock.

3. In a fry pan, heat the olive oil until very hot, add the washed baby spinach and cook for thirty seconds. Season with lime juice, fresh chili, salt and pepper.

4. To assemble, put a mound of wilted spinach on the plate, add salmon to one side and pour over warm stock. Top with cilantro and extra chili and lime wedges.