Creamy Spinach Salmon

Sean and I made this last night. Repeat, Sean approved (not without much pleading otherwise) a spinach recipe. It was good. It seemed to me like something I would order at a restaurant or eat a few times a year, not a recipe to keep in my repertoire of recipes.

I recommend making a half-batch unless you have more than two mouths to feed.

Ingredients:

  • 1 -16 oz bag of frozen chopped spinach
  • 2 cups cream or half and half (I used light cream)
  • 3 tablespoons soy sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon ground nutmeg
  • salt and pepper to taste
  • 2 pieces of Sockeye Salmon
  • Half a lemon

Mix everything except the salmon and lemon in a large pan on medium heat. I made sure all the spinach was unfrozen before putting the salmon in. Once everything is well mixed, place the salmon on top of the mixture, skin side down.

Cook at a slow simmer for 20-25 minutes, periodically spooning the spinach mixture over the salmon.

It was tasty. Something about the nutmeg really brings out the spinach.

Sean ate as much spinach as he could before giving it up and focusing on the salmon and corn on the cob. He tried. Good effort, Sean.

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