Salmon with Creamy Spinach and Mushroom Sauce

 

Salmon with creamy spinach and mushroom sauce is a great lunch or dinner option.  It is not heavy to digest and is savory and delicious.  This is a perfect dish for creamy sauce lovers and seafood lovers alike.  The sauce can be made to go over any fish, chicken or beef.  It tastes great to eat alone or over your favorite side.  I also like that it is pretty easy to make.  This recipe also reheats well and perfect for leftovers and the seasonings deepen the next day.

So I like to make this dish when I want a twist on salmon.  I love how it flakes on the fork and melts in your mouth with each creamy bite.  So give this recipe a try and let me know how it works out!

 

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Ingredients

• 5-6 Salmon Fillets or Sections – Skin or Skinless (I buy a large skin on fillet around 2.4-2.6 lbs)
• Olive oil
• Seasonings to shake on salmon:  Coarse black pepper, Spanish Style Paprika, garlic powder or granulated garlic, garlic salt, Tony Chacheres Creole seasoning, dried parsley flakes, and lemon pepper seasoning
• 1 small yellow onion (finely chopped)
• 1/2 cup of dry white wine
• 1 stick of butter
• 16 ounces of sliced mushrooms (any kind)
• 1 2/3 cups of heavy cream
• 1-1 1/2 cups of water
• 1 can of cream of mushroom 10.5 oz (298g)
• 3 teaspoons of minced garlic or 3 garlic cloves (finely chopped)
• 3 ounces of Sun-dried tomatoes -Julienne cut (chopped)
• 2 Tablespoons of lemon juice
• 2 Tablespoons of Worcestershire sauce
• 4 cups (8-10oz) of baby spinach leaves
• 1 1/2 teaspoons of granulated garlic or garlic powder
• 1 teaspoon of dried thyme
• 1/2 cup of grated Parmesan cheese
• 1/2 teaspoon of salt and pepper (add more to taste after all ingredients have been added). Parmesan tends to add enough salt to a dish.

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Supplies

• Mini Chopper
• Baking sheet
• Foil
• Large deep skillet
• Measuring cups and measuring spoons

 

Directions For Salmon with Creamy Spinach and Mushroom Sauce

• Wash salmon in cold water and place in a storage container.  So if you are using skin on salmon, wash off any scales that are easily falling off.  Then sprinkle on olive oil to coat the fish on both sides.

 

• Next, lightly shake on the spices on both sides of the salmon: coarse black pepper, Spanish Style Paprika, garlic powder or granulated garlic, garlic salt (optional), Tony Chacheres creole seasoning, dried parsley flakes, and lemon pepper seasoning.

 

• Cover the seasoned fish and marinate in the refrigerator for at least 30 minutes or longer.

 

• Then, pre-heat the oven to 355° Fahrenheit and bake covered with foil for 22 minutes.  Check to see if the fish is cooked after 22 minutes and then bake for additional 5 minutes at a time until cooked.  The timing depends on the thickness of the salmon.  So if you purchased thin salmon fillets, then reduce the timing to 18-20 minutes.  But if you purchased really thick fillets, you will have to increase the time.  You will know it is done at the first sign of liquid (white or clear) appears at the top.  Then immediately remove from the over and cover back with foil.  This will allow for the juices to redistribute and the salmon to stay moist.

 

• Now once the fish is done, in a saucepan, melt the butter and then add the garlic and onion on medium heat.  Saute for about 4-5 minutes or until the onion is translucent.
• Then, add in the chopped sun dried tomatoes.  I use a mini-chopped to chop the sun dried tomatoes.  So I buy the ones in the package that are dehydrated but I don’t bother to re-hydrate them.  I just chop it in the mini chopper and add them to whatever I am cooking.

 

• Next, add in the wine, lemon juice, and stir.   Then add in the cream of mushroom, heavy cream and water and stir again.
• Then add in the mushrooms and simmer for 4-5 minutes on medium-low heat.  Liquid should be barely bubbling.

 

• Now, add in the measured seasonings of salt, pepper, Worcestershire, granulated garlic.
• Last add in the parmesan cheese and spinach and cook just until the spinach is wilted.  Then taste to see if you want to add anymore seasoning to taste.

• It is ready!  Enjoy!  Serve by itself, over rice, potatoes, quinoa, etc.

 

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