Salmon with Chourico

All prices listed below apply to our 5/23/10 – 5/29/10 ad ONLY.

Ingredients

- Cooking Spray

- 1/4 Cup Shallots, Minced

- 1  1/2 Cups Chicken Broth, Divided

- 3/4 lb Red Bliss Potatoes ($2.89 – 5 lb bag), Quartered

- 2 oz Gaspars Chourico ($3.99 lb – Small Pack), Diced

- Salt, To Taste

- 2  1/2 Cups Baby Spinach Leaves

- 1 Teaspoon Paprika

- 4 (6 oz) Fresh Salmon Fillets ($6.99 Lb)

Directions

Preheat grill to medium-high heat. Spray skillet with cooking spray and heat over medium heat. Toss in shallots and garlic and cook for 1 minute. Stir frequently. Pour in 1/4 Cup chicken broth and place cover on top. Reduce heat and cook for 3 minutes (or until shallots become tender). Add in the remaining chicken broth, potatoes and chourico. Let simmer for 20 minutes (or until potatoes are tender). Add in salt and stir. Stir in spinach and cover. Remove from heat and mix together. Season the salmon fillets with salt and paprika. After coating the salmon with cooking spray lightly, place each piece with the skin side up on the preheated grill rack. Cook for 2 minutes and rotate a quarter turn (on the same side). Grill until they are well marked, which should take about 3 minutes. Flip each of the fillets over and grill for about 5 minutes, or until cooked through. Serve each fillet on a dish and add potato mixture on top.