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Wild Alaskan Sockeye Salmon on Creamed Spinach

Wild Alaskan Sockeye Salmon on Creamed Spinach

Who loves Creamed Spinach? Well if you do, you may extra special love it turned into a cheesy style sauce topped with a lovely filet of Wild Alaskan Sockeye Salmon!

This combination is like a match made in heaven, so delicious. Admittedly in this case, two batches of creamed spinach wouldn’t have been too much either as my grandson, the J-Dude, was definitely into seconds and would have gone for thirds had I relented and not reserved a small amount to photograph for today’s post for sharing with you today.

Hope you are enjoying the longer days and summer season! Bon Appetit and see you soon. Hugs, Peggy.

Wild Alaskan Sockeye Salmon on Creamed Spinach
Serves 4
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. For the Creamed Spinach
  2. 2 tablespoons butter, plus 2 more tablespoons for cooking spinach
  3. 2 tablespoons flour
  4. 1 3/4 cup milk
  5. 1/4 cup heavy cream
  6. 1 cup shredded cheddar cheese
  7. 1 good pinch plus another ground nutmeg
  8. 1 good pinch coarse kosher salt, more or less to taste
  9. 1 pound baby spinach with stems, cleaned, drained with only a small amount of water clinging to leaves
  10. For the Wild Alaskan Sockeye Salmon
  11. 4 3-4 ounce Wild Alaskan Sockeye Salmon Filets
  12. 3 tablespoons olive oil
  13. a good pinch of coarse kosher salt and cracked black pepper for each filet
  14. a couple sprinkles garlic powder for each filet
  15. 2 thin slices lemon, cut in half for garnish, optional
Instructions
  1. For the Creamed Spinach
  2. Combine milk and heavy cream to measure 2 cups.
  3. Melt 2 tablespoons butter in a medium sized skillet, sprinkle over the flour and cook on medium low heat for two to three minutes, stirring frequently until flour mixture begins to turn a light golden color.
  4. Drizzle in about a quarter cup of the milk mixture while whisking constantly until smoothly combined then add the remaining mixture in two additional parts whisking well before each addition. Simmer for around three to four minutes until thickened.
  5. Tumble in the shredded cheddar cheese and whisk to combine until melted.
  6. Add a good pinch of ground nutmeg, whisk through, turn off heat.
  7. Melt the additional 2 tablespoons butter in a large sized skillet on low heat. Stuff in the baby spinach pressing down lightly with a spoon. Cover spinach and cook for four minutes. Remove lid and using tongs toss the spinach lightly turning the uncooked leaves to the bottom of the pan. Return lid to pan and cook another three minutes or until spinach is all cooked through.
  8. Drain cooked spinach in colander (wipe out the pan to use for cooking the salmon.) Once spinach is warm to the touch squeeze out all of the liquid.
  9. Transfer spinach to a cutting board and chop finely, scrape into the cream mixture, stir. Add another small pinch of nutmeg and the kosher salt. Taste, check seasoning adding in a bit more salt as desired.
  10. For the Wild Alaskan Sockeye Salmon
  11. Heat olive oil in a large sized saute pan on medium low heat. Pat dry salmon fillets using paper toweling then place into the hot oil skin side up. Increase heat temperature to medium and cook three to four minutes until salmon forms a golden brown crust, flip over using a spatula. Sprinkle salt, pepper, and garlic powder on top of salmon and cook another three to four minutes until salmon is just done, or a bit longer for more well-cooked. Salmon should be moist and not overcooked. Remove salmon to a platter and tent with aluminum foil.
  12. Assembly
  13. Heat creamed spinach on low heat until hot and just bubbling, evenly spoon among four shallow bowls. Place cooked salmon on top. Garnish with a slice of lemon, if desired.
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One Comment

  1. Posted July 15, 2017 at 9:02 am | Permalink

    My dad loves creamed spinach, so this would be right up his alley. He’s no fan of salmon though; a grilled rib-eye on top would be a perfect fit for him. I would love the salmon. Thanks for the recipe, Peggy! Pinning for later. 🙂 Hugs…
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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.