This must be the fastest way there is to create a culinary sensation.
I like my salmon crisply cooked for two minutes each side, but if you like yours more well done, then cook for three to four minutes each side
Here is also my German version of creamed spinach. German because the first time I ate creamed spinach was in Germany, served by my lovely German mother-in-law. And for me, this is the perfect accompaniment to not only seared salmon but steak or roast chicken… but then I could eat this deliciously, creamy spinach just as it is.
SALMON WITH CREAM SPINACH
Seared Salmon on a bed of Cream Spinach
Course: MainCuisine: BritishDifficulty: Easy
Servings
2
servingsTotal time
40
minutesIngredients
2 Salmon Filets
450 g Fresh Baby Spinach
200 ml Single/Whipping Cream
3 Crushed Garlic Cloves
1 Crumbled Stock Cube
1 tbsp Butter
Salt and Pepper
Method
- I remove the stalks at the end of the Spinach leaves by pinching them off, but you can leave them on if you like. Wash the Spinach
- In a large saucepan, fry the garlic gently in the melted butter until soft but not brown (the garlic tastes bitter if fried in too hot oil/butter)
- Add the spinach and cook under continual stirring until cooked
- Crumble the stock cube onto the spinach. Stir until combined
- Add the single cream, cover and simmer gently for a few minutes
- Season with salt and pepper to taste. Cover and keep warm
- Fry the salmon skin-side down in hot oil until crispy. Flip gently and fry on the other side until done
- Serve the Salmon on top of the creamy spinach
Notes
- MACROS per serving: 7g Carbs – 40g Fat – 31g Protein – 505 Calories
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