Skate and Spinach Salad came into my regular rotation on a weeknight when I had skate wings sitting in the fridge and completely no plan. I had been buying skate semi-regularly from my local fish market because it is consistently affordable and almost always fresh, and I kept meaning to do something more interesting with it than a simple fry. This recipe answered that question.
What I keep coming back to is the warm dressing, specifically that moment when the raisins and sugar hit the pan alongside the pine nuts and you get this brief, nutty-sweet aroma before the spinach goes in. I have made this enough times now to know exactly where it tends to go sideways, and I will walk you through those bits as we go.
About the Recipe
Skate is not something every home cook reaches for, but it is widely available at fish markets and reasonably priced compared to most seafood. The whole recipe comes together in under 30 minutes, which makes it realistic on a weeknight rather than just a weekend project.
You need one large saucepan for poaching and one wide pan for the spinach base, and most of the other ingredients, like garlic, olive oil, and dried raisins, are likely already in your kitchen. I make this when I want a proper meal that does not involve heating up the oven.
Why you will love this recipe
Warm salads tend to sit in a useful middle ground between a side dish and a full meal, and this one lands firmly on the meal side. The combination of toasted pine nuts, plump raisins, and chilli flakes gives the spinach base a layered flavour that plain dressed greens just cannot match.
Skate itself has a mild, slightly sweet flesh that shreds into clean ribbons, and those ribbons hold the dressing well rather than sitting on top of it. The molasses sugar adds a faint caramel note that ties the sweet and savoury elements together without making it feel heavy. At around 30 minutes from start to plate, this is the kind of recipe you reach for when you want something that feels worth the effort without actually requiring much of it.
Skate and Spinach Salad
Ingredients
- 700 gms Skate Wings (trimmed)
- 2 Rosemary Sprigs (fresh)
- 1 Bay Leaf
- 1 tbsp Black Peppercorns
- 1 Lemon (quartered)
- 450 gms Baby Spinach Leaves
- 1 tbsp Olive Oil
- 1 Red Onion (small, thinly sliced)
- 2 Garlic Cloves (crushed)
- 1/2 tsp Chilli Flakes
- 1/2 cup Pine Nuts (lightly toasted)
- 1/3 cup Raisins
- 1 tbsp Light Molasses Sugar
- 2 tbsp Fresh Parsley (chopped)
Instructions
- Put the skate wings in a large saucepan with the herbs, peppercorns and lemon.
- Cover with water and bring to a boil.
- Cover and simmer for 4 to 5 minutes until the flesh beings to come away from the cartilage.
- Lift the fish from the water and remove the flesh in shreds.
- Put the spinach into a saucepan with just enough water to cling to the leaves.
- Cook over high heat for 30 seconds until wilted.
- Drain, refresh under cold water, and drain again.
- Squeeze out any excess water and set aside.
- Heat the oil in a large pan.
- Cook the onion for 3 to 4 minutes, until softened but not browned.
- Add the garlic, chilli flakes, pine nuts, raisins and sugar.
- Cook for 1 to 2 minutes, then add the spinach and toss for a minute, until heated through.
- Gently fold in the skate and cook for another minute.
- Season well.
- Divide the salad among serving plates.
- Sprinkle with the parsley and serve.
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Frequently Asked Questions
Can I use a different fish if I cannot find skate wings?
Yes. Thick fillets of cod, haddock, or even tilapia work in this recipe. Poach them the same way, checking at the 4-minute mark since thinner fillets cook faster. The flesh should flake easily when pressed. Avoid oily fish like mackerel here because the flavour will compete with the sweet-savoury dressing.
My salad turned out watery. What went wrong?
Almost surely the spinach was not squeezed dry enough before it went into the pan. After blanching and draining, press it hard between your palms or wring it in a clean cloth until no more liquid comes out. Even a little residual water thins out the dressing and makes the whole base soggy.
The skate flesh fell apart completely when I tried to shred it. Is that normal?
It usually means the fish was cooked a minute or two too long. Skate flesh is delicate and breaks down quickly past the 5-minute mark. It will still taste fine, but the texture becomes more flaky than ribbon-like. Next time, check it at 4 minutes and pull it out as soon as the flesh starts to separate from the cartilage.
Can I prepare any part of this recipe ahead of time?
You can poach the skate and shred the flesh up to a few hours ahead. Keep it covered in the fridge. Blanch and squeeze the spinach ahead too. When you are ready to eat, just run through the pan steps from the onion stage. The whole finishing process takes under 10 minutes from there.
I do not have pine nuts. What can I use instead?
Roughly chopped cashews or slivered almonds both work here. Toast them the same way, in a dry pan over medium heat, watching them closely. Sunflower seeds are a budget option if nuts are not available. Each one brings a slightly different flavour, but the crunch and the toasted note they add to the dish come through either way.
The photo is for illustrative purposes only.
