Falafel Crusted Salmon On A Bed Of Spinach

• 2 wild salmon fillets, about 1 pound each, skin removed
• Dijon mustard
• 1 cup "Fantastic Falafel" mix
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground cumin
• Extra virgin olive oil (to film the pan)
• 2 additional tablespoons extra virgin olive oil
• 1 medium-sized onion, chopped
• 2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried
• 3 cloves garlic, finely chopped
• 1 teaspoon grated fresh ginger
• 4 tablespoons Balsamic vinegar

1. Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece.
2. In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface.
3. Film a large non-stick skillet with the olive oil over medium-high heat. Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down. Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes. Remove to a warm platter and keep warm.
4. Add about 2 tablespoons olive oil to the skillet and saute the onion until soft (about 4 minutes). Add the garlic and ginger and saute briefly. Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach.
5. Divide the spinach among 6 individual plates and arrange the salmon on top. Serve at once.
6. Wine Tip:the wine to drink with this salmon is Pinot Noir. I realize I'm prejudiced, but my favorite domestic Pinots come from Vision Cellars in Sonoma County.

salmon, mustard, freshly ground black pepper, freshly ground cumin, extra virgin olive oil, extra virgin olive oil, onion, fresh spinach, garlic, ginger, balsamic vinegar

Taken from food52.com/recipes/4532-falafel-crusted-salmon-on-a-bed-of-spinach (may not work)