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.
Hope you are enjoying the longer days and summer season! Bon Appetit and see you soon.
Wild Alaskan Sockeye Salmon on Creamed Spinach
July 14, 2017
Persons
4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- For Preparing the Creamed Spinach:
- 2 tablespoons butter, plus 2 more tablespoons
- 2 tablespoons flour
- 1 3/4 cup milk
- 1/4 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 good pinch ground nutmeg plus one pinch
- 1 good pinch coarse kosher salt, more or less to taste
- 1 pound baby spinach with stems, cleaned, drained with only a small amount of water clinging to leaves
- For Preparing the Wild Alaskan Sockeye Salmon:
- 4 four- ounce Wild Alaskan Sockeye Salmon Filets
- 3 tablespoons olive oil
- a good pinch of coarse kosher salt and cracked black pepper for each filet
- a couple shakes garlic powder for each filet
- 2 thin slices lemon, cut in half for garnish
Instructions
- Preparing the Creamed Spinach:
- Combine milk and heavy cream to measure 2 cups
- On medium- low heat in a medium- large sized skillet melt 2 tablespoons butter, sprinkle in 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, Drizzle in about a quarter cup of the milk mixture whisking constantly until smoothly combined then add the remaining mixture in two additional parts whisking well before each addition, simmer around three to four minutes until thickened, tumble in the shredded cheddar cheese and whisk until melted, sprinkle in a good pinch of ground nutmeg, whisk again, turn off heat
- On low heat in a large nonstick saute pan, melt the additional 2 tablespoons butter, tumble in the baby spinach, tossing and pressing down lightly, cover spinach and cook for three minutes, remove lid and toss the spinach lightly turning any uncooked leaves to the bottom of the pan until cooked and wilted, drain spinach in small colander to drain and cool, wipe out the pan to use for cooking the salmon
- Once spinach is warm to the touch squeeze out all of the liquid, transfer spinach to a cutting board and chop finely, scrape into the creamy cheese sauce, stir. Sprinkle in another small pinch of nutmeg and the kosher salt, check seasoning adjusting to taste
- Preparing the Wild Alaskan Sockeye Salmon:
- Heat olive oil in the large nonstick 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, transfer salmon to a platter and tent with aluminum foil
- Assembling the Sockeye Salmon on Creamed Spinach: Heat creamed spinach on low heat until hot and just bubbling, evenly spoon between four shallow bowls. Set cooked salmon on top, garnish with a slice of lemon
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