Lemony salmon with creamed spinach and mushrooms
- 560 g salmon fillets (skin-on)
- 300 g baby spinach
- 350 g mixed mushrooms
- 1 lemon
- 2½ tbsp parsley
- 1 tbsp chives
- 1 clove garlic
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 3 tsp flour
- 120 ml of milk
- cutting board
- citrus press
- bowl (small)
- frying pan (large)
- cooking spoon
- fine grater
- Season salmon filets generously with salt and pepper. Quarter mushrooms. Roughly chop parsley and chives. Finely slice the garlic. Halve lemon, juice one half in a small bowl, and quarter the other half into wedges.
- Heat vegetable oil in a large frying pan over medium heat. When the oil is hot, add salmon to the pan, skin-side down, and let cook for approx. 3 min., or until crispy. Add butter to the pan and let fry for another 2 min. Turn off heat, flip salmon, and let cook for another 3 min., or until salmon is at your preferred doneness. Remove from the pan and let rest.
- Add mixed mushrooms and sliced garlic to the same pan, and cook until mushrooms are nicely browned. Add flour and let cook for approx. 1 min longer, or until flour is browned. Add more olive oil if the pan looks dry.
- Add milk to the pan and stir until it thickens into a creamy sauce. Season with salt, pepper, and freshly grated nutmeg. Add spinach in batches. When spinach is just barely wilted, stir in chopped parsley, and finish with lemon juice.
- Serve salmon fillets on a bed of warm creamed spinach and mushrooms, and a lemon wedge. Sprinkle with chopped chives. Enjoy!
Classic creamed spinach
If you prefer something more traditional or classic then I would refer you to this recipe for creamed spinach and then simply saute your salmon filet in a skillet as you desire. Top with the creamed spinach and enjoy! Pairing with jasmine rice is optional.
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped shallots, from 1 to 2 shallots
- 2 garlic cloves, finely chopped
- 1 pint (2 cups) heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg, or use ground nutmeg
- 1/2 cup finely shredded Parmigiano-Reggiano
- 2 pounds frozen cut leaf spinach, thawed and squeezed very dry (see note)
- Melt the butter in a large skillet over medium-low heat.
- Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
- Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally until the cream is thick enough to coat a wooden spoon, about 10 minutes.
- Add the cheese and stir until melted.
- Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
Rice with onions, garlic, and herbs
- 1 large onion, peeled and cut into chunks
- 10 garlic cloves, peeled
- 1⁄2 cup fresh parsley leaves
- 1⁄2 cup fresh basil leaf
- 3 tablespoons corn oil
- 2 cups long-grain rice
- salt and pepper, to taste
- 3 cups chicken stock
- Combine the first 4 ingredients in a food processor and puree.
- Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
- Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple of minutes stirring.
- Add the stock and bring to a boil.
- Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
- Stir in the reserved tablespoon of the onion mixture and serve.