Salmon with Spinach in Cream Sauce
Source/Author: Serge
In classic French cooking, dishes with creamy sauces are often associated with the term “à la crème.” Spinach with cream (épinards à la crème) has been served since at least the 18th century, and pairing it with fish like salmon became popular as a way to balance richness with freshness.
Ingredients:
| • salt | to taste |
| • butter | 1 tablespoon |
| • olive oil | 1 tablespoon |
| • Свиная грудинка | 750 г |
| • Растительное масло (для маринада) | 2 ст. ложки |
| • Лук репчатый крупный (для маринада) | 0.5 шт. |
| • Чеснок (для маринада) | 5 зубчиков |
| • Острый перец чили (для маринада) | 1 щепотка |
| • Молотый лавровый лист (для маринада) | 1 щепотка |
| • Тимьян молотый (для маринада) | 1 щепотка |
| • Соль (для маринада) | 1 ч. ложка |
| • Перец черный молотый (для маринада) | 0.5 ч. ложки |
| • Кетчуп или томатный соус (для маринада) | 1 ст. ложка |
| • lemon juice | 1 tablespoon |
| • Black pepper | to taste |
| • garlic | 2 cloves |
| • Parmesan cheese | 1/4 cup |
| • heavy cream | 1 cup |
| • fresh spinach | 5 cups |
| • salmon fillets | 2–3 |
1. Rinse salmon under cold water and pat dry. Season both sides with salt and black pepper.
2. Heat olive oil in a pan over medium heat.
3. Place salmon skin-side down (if skin-on).
4. Cook for 4–5 minutes, then flip and cook another 3–4 minutes until just cooked through. Remove from pan and set aside.
5. In the same pan, add butter. Peel and finely mince the garlic. Add garlic to the pan and cook for 30 seconds until fragrant.
6. Wash spinach thoroughly. Add to the pan in batches, stirring until wilted. ( Bright green color turns slightly darker and texture becomes soft but not mushy - about 1-2 min)
7. Pour in heavy cream. Bring to a gentle simmer.
8. Add grated parmesan cheese and stir until smooth.
9. Add lemon juice and mix.
10. Return salmon to the pan. Spoon sauce over the fish and cook for 5-10 minutes (depends on fish thickness) to combine flavors.
11. Serve hot with extra sauce on top.
