Five Thing Salmon and Arabian Salad

This is a little twist on my famed Five Thing Salmon. Instead of putting it on top of a bed of angel hair/basil/garlic/feta pasta, I did something a little different Saturday night. In place of pasta, the salmon is on something called Arabian Spinach, a recipe a close friend shared with me.

So, Five Thing Salmon: Stir together olive oil, lemon juice, minced garlic, dill weed and soy sauce in a glass baking dish. Put in a salmon fillet, rotate to coat. Bake in a 350° oven around 10-15 minutes and finish with a quick broil. The goal is to still have a pink center. If you have skin, you can cook it skin side up if you want a crispy skin, or skin side down.

Arabian salad: In a large skillet saute a thin sliced onion in olive oil. Add some minced or crushed garlic and 1 tsp cumin seeds (powder is fine) and cook for another minute. Add a bag of baby spinach and keep stirring.

Stir in one can of drained chick peas, a spoonful of Irish butter and black pepper.

Scoop this onto your plate and top with the salmon. Use a slotted spoon if you want it dry (as shown) or a normal spoon to get some juices.

I can see some feta and Kalamata olives with this in the future, to bring up the high notes, but to still feel middle eastern. Maybe on the side.

Pairs well with a chilled Sauvignon Blanc.