photo 1There are a lot of Gwyneth haters out there.  Seriously, people were losing their damn minds when she was featured on the cover of Bon Appetit.  But honestly, every single recipe of hers that I’ve made has been simple and delicious.  Now, does that grant a cover on that beloved food magazine?  I don’t know.  What I do know is that I will make a Gwyneth recipe before a Rachael Ray recipe any day.  This particular gem is crazy easy and crazy good.  Spicy sriracha, lots of lime, and freshly chopped cilantro – need I say more?!

To accompany said salmon, I made Paul Qui’s coconut milk stir fried spinach.  Another keeper and a cinch to make.  He uses classic Asian flavors to make ordinary sautéed spinach extraordinary.  I baked my shallots until they were crunchy (ahem, slightly burnt), but you can find fried onions at the Asian supermarket easily.

These two dishes – created by two famous people, one who kicked some serious ass in Iron Man 3 and the other an Austin icon – come together for a healthy and delicious dinner done in under 30 minutes.  Get to it!

Gwyneth Paltrow’s Sriracha Lime Salmon (slightly modified from here)

  • juice and zest of 1/2 a lime
  • 1/2 tbsp maple syrup
  • 1 tbsp sriracha
  • 1 tbsp chopped cilantro
  • 3/4 lb salmon fillet, skin removed
  • s&p

Heat oven to 425°. In a bowl, whisk together juice, zest, syrup, sriracha, and a little salt. Place salmon in a foil-lined baking dish, season with salt and pepper, and pour sriracha lime sauce over top. Roast salmon until cooked through and flaky, 10-15 minutes. Sprinkle with cilantro.  Serves 2.

 

Paul Qui’s Asian Stir-fried Spinach (slightly modified from here)

  • 1 tbsp coconut oil
  • 3 cloves garlic, minced
  • 10 ounces baby spinach (I used a baby spinach, baby kale mix)
  • 1/4 cup unsweetened coconut milk
  • 1 tbsp fish sauce
  • fried Thai onions or baked shallots

In a large skillet, heat the coconut oil until shimmering. Add the garlic and cook over high heat, stirring constantly, for 30 seconds. Add the spinach all at once and toss until nearly wilted. Add the coconut milk and fish sauce and cook until the spinach is tender and the coconut milk has reduced, about 3 minutes. Top with fried onions and serve.