Etruscan Salmon over Millet with Sauteed Spinach

I didn't know what Etruscan Salmon even was when I first came across this recipe, but I'm quite happy I found out. This recipe, making a delicate tomato broth sauce, and poaching the salmon in it, is fabulous. The salmon is richly infused with flavor and stays tender and moist. The sauce is delicious and will leave you soaking up every last morsel. If this is what Etruscans ate, no wonder Italy has such good food still today!

I served the salmon over millet, a whole grain native to Africa and Asia. It's a small grain rich in protein, fiber, and a number of vitamins and minerals. When cooked it leads to a creamy texture, almost like oatmeal or mashed potatoes. In this case it was a great vehicle with the Etruscan sauce, but other whole grains would work well as substitutes. Use brown rice, cous cous, or quinoa in it's place - or go find millet to branch out to a new varietal!

Time: 30 min



Etruscan Salmon over Millet
Time: 25 min

This recipe is adapted from a Wegman's one found here, with some specific changes.

Ingredients:
1 tbsp basting oil
1 shallot, diced
2 cloves garlic, minced
1/2 c white cooking wine
1/8 tsp red pepper flakes
1.5 c vegetable broth, no salt added
1 tsp fish sauce
1 c tomato sauce, low salt
1 tsp dried Rosemary
3 4-oz salmon portions
1/4 tsp black pepper
3 c cooked millet

Heat the basting oil in a pan over medium-high heat. Add the shallots and garlic and saute for 1-2 minutes. Add the wine and red pepper flakes. Saute for 4 minutes, stirring to keep from burning.

Add the vegetable broth, fish sauce, tomato sauce, and rosemary. Stir well to combine and reduce the heat to a simmer. Simmer for 5 minutes to let the flavors meld.

Place the salmon carefully in the sauce and sprinkle evenly with black pepper. Cook for 5-6 minutes and then flip, being careful not to splatter the sauce. Cook for another 5-6 minutes or until to your desired degree.

Serve over millet or another whole grain. Enjoy!

Sauteed Spinach
Time: 10 min

Ingredients:
2 tsp olive oil
3 garlic cloves, thinly sliced
12 oz fresh baby spinach
1 tsp lemon juice

Heat the oil in a pan over medium-high heat. Add the garlic, stirring regularly to avoid burning. Cook 2 minutes.

Add the baby spinach and saute for 4-5 minutes or until nearly wilted. Add the lemon juice and toss well to combine. Remove from heat and enjoy!