Friday, June 9, 2023

What’s for dinner?Creamed spinach over salmon filet and jasmine rice

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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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
  • salt
  • pepper
  • nutmeg
  • knife
  • cutting board
  • citrus press
  • bowl (small)
  • frying pan (large)
  • spatula
  • cooking spoon
  • fine grater
Creamed spinach over salmon filet and jasmine rice
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve salmon fillets on a bed of warm creamed spinach and mushrooms, and a lemon wedge. Sprinkle with chopped chives. Enjoy!
Creamed spinach over salmon filet and jasmine rice
creamed spinach

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.

Creamed Spinach

  • 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)
  1. Melt the butter in a large skillet over medium-low heat.
  2. Add the shallots and cook, stirring frequently, until soft and translucent, about 4 minutes.
  3. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
  4. 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.
  5. Add the cheese and stir until melted.
  6. 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
  1. Combine the first 4 ingredients in a food processor and puree.
  2. Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
  3. Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple of minutes stirring.
  4. Add the stock and bring to a boil.
  5. Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
  6. Stir in the reserved tablespoon of the onion mixture and serve.

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