Salmon in garlic cream

Name: Salmon in garlic cream
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2-200 g centre-cut salmon fillets, deboned and skin-on; 5 cloves garlic, finely sliced; 1 shallot, minced; 1 tsp Dijon mustard; 1 cup heavy cream; 1/2 lemon; 2 cups baby spinach

Robert Gonzal @robert

Vancouver BC

My family loves salmon. Fried, dried, baked, broiled, roasted, raw, smoked or whipped into cream cheese, it's all good. So in the spirit of trying something new with our favourite fish, I made this for dinner. It was quick, really delicious, and another deserving entry in our salmon lovin' repertoire.

Robert Gonzal @robert

Saved

Ingredients

15 minutes

2 servings

2-200 gcentre-cut salmon fillets, deboned and skin-on
5 clovesgarlic, finely sliced
1shallot, minced
1 tspDijon mustard
1 cupheavy cream
1/2lemon
2 cupsbaby spinach

Saved

Steps

15 minutes

1

Season the salmon with salt and pepper. Add a few tbsp butter to a large pan on medium-high heat and lay in the fillets, skin-side first. Fry for about 3 to 5 minutes per side, depending on thickness. You want the salmon just a touch underdone. Keep your eyes on the sides of the fillets to gauge how cooked they are. Remove the salmon to a plate.
2

Add the garlic and shallots to the pan and fry for 1 minute. Stir in the mustard, then pour in the cream and turn the heat down to medium. Taste, then season with salt and pepper. You want the sauce underseasoned at this point because you'll be reducing it slightly. Bring the sauce to a simmer and lay the fillets back in, skin-side up.
3

After about 5 minutes, remove the fillets again. The sauce should be slightly thickened. Toss in the spinach and squeeze in a few tbsp lemon juice. Give the spinach a couple of seconds to wilt, then check and adjust the seasoning a final time. To serve, you can either peel the skin off the salmon and pour the sauce on top, or you can lay the fillets in a pool of sauce so that you can enjoy the crispy salmon skin (which my daughter loved).