Sunday, May 27, 2012

Salmon with Spinach and Capers Cream Sauce

King salmon
1 large fillet of salmon, skinless
vegetable oil
salt and pepper, to taste
dill, garlic powder to taste
10 oz. bag of baby spinach
dash or two of coriander
dash or two of ground mustard
1/2-1 c. whipping cream, depending on how large your salmon is
2Tbsp. sour cream
1 tsp. lemon juice
4 tsp. capers, drained
2 Tbsp. cilantro, chopped

Salmon over spinach
Heat the oil in a large skillet. Season your salmon with salt, pepper, dill, and garlic on both sides, then cook in the skillet, about 5 minutes on each side. You can cover it to cook it quicker. It's done when it flakes easily. Remove to a plate.

Add the spinach to the skillet. Season with salt, pepper, dill, garlic, coriander, and ground mustard. Cover and let cook over medium heat for a minute or two, stirring occasionally. Spoon the spinach onto your serving plate, then top with the salmon.

Ready to eat!
Gently add the whipping cream and sour cream into the skillet over medium low heat. Add the lemon juice, capers, cilantro, and all of the spices you've been using. Heat through, do not boil. Spoon the sauce over the fish and spinach. Serve. Watch out for any bones that may be left!

Here's a link to the recipe I adapted:

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