Posts Tagged ‘salmon’

When my husband’s away, I take the chance to fix up something only I would enjoy.  You may have read before that he is not the fish and seafood lover that I am.  Well, anyhoo, I had another opportunity to whip up a the most wonderful salmon dinner recipe and I wanted to share it with you.

I realize there are several ways to broil, batter, coat and fry fish.  My favorite cooking technique is poaching.  Poaching is a quick cooking method that allows the fish to come out tender and moist.  Oh sure, it’s a step to prepare a cooking stock to poach the fish in, but it’s all worth it. The cooking stock I prefer, called Court Bouillon, can be frozen and used again for poaching or it can be a base for fish soups.  To get the Court Bouillon recipe and other cooking stock ideas for poaching salmon or any fish for that matter, go to Poached Fish in Court Bouillon.

HERE’S ALL IT TAKES FOR THIS DINNER

Serves 2

• 12 ounces poached salmon
• 2 1/2 cups blanched spinach

• 2 tablespoons unsalted butter
• 1/2 small white onion, sliced
• 4 large garlic cloves, sliced
• 1/2 small red bell pepper, roughly chopped

• 2 tablespoons fresh parsley, chopped
• 2 1/2 tablespoons lemon juice
• 1/2 teaspoon coarse salt
• fresh pepper to taste
• 1/4 teaspoon cayenne pepper flake
• 1/3 cup cream

Keep the poached salmon and blanched spinach set aside.

In a medium fry pan over medium heat, heat butter and cook onion, garlic and bell pepper until soft but not brown.

Add in poached salmon, spinach, parsley, lemon juice, salt, pepper, pepper flakes and cream.  Simmer 2 to 3 minutes.  Cooking until salmon and spinach are heated through.

Serve on warm plates with fresh baked bread.

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