I realized as I was multi-tasking this morning that it’s nearing noon – which means I am hungry and need to get a quick bite for lunch and think of dinner – which for tonight is this wonderful recipe. I am on the fence about the creamed spinach part, with heavy cream or coconut milk + cream cheese + Parmesan. So, I am sharing the recipe and considering switching it up or adding my own take. I am going to go with heavy cream + a dash of Marsala wine, and a spritz or two of extra-virgin olive oil. I am not a fan of any cheese on fish. Everything else is perfect.
INGREDIENTS
- 4 salmon filets, skin on or off (your preference)
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 small shallot, thinly sliced
- 3 cloves garlic, minced or grated
- 1/2 teaspoon crushed red pepper flakes
- 1 cup canned full-fat coconut milk, or heavy cream
- 2 ounces cream cheese, cubed
- 1/2 cup grated parmesan cheese
- 4 cups fresh baby spinach
- juice from 1 lemon
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives, plus more for serving {more}
On another topic – I had a freak out moment for this, this and this news based on only reading the title – goes to show you – don’t judge a ‘book’ by its cover. Have a nice Wednesday
rawsilkandsaffron.com 