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Huge flavor and simple steps. Boom! Dinner!
Preheat a large, oven proof skillet to medium-high heat. Cook the chorizo for 5-10 minutes, crumbling as you go, until cooked through and crispy. Remove the chorizo from the skillet onto a plate.
Preheat the broiler in your oven.
In the same skillet, cook the salmon skin-side down for 2 minutes until the bottom edge becomes slightly opaque. Sprinkle evenly with the chili powder and seasoned salt and drizzle with the syrup. Remove pan from the stove top and into the oven.
Broil the salmon for 3-4 minutes until cooked through to your liking and syrup is caramelized on top. Remove skillet from heat. Serve with the spinach and lime wedges, if desired.
Meanwhile, preheat a second skillet to medium heat for the spinach. Add the spinach to the pan with the cumin, garlic and a sprinkle of salt. Use a drizzle of oil if not cooking with nonstick cookware. Toss the spinach for 1-2 minutes until just barely wilted. Add salt if desired and serve.
Note: For salmon with no skin, cook for 1 or 2 minutes less to prevent overcooking.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!