Cream Salmon with Spinach

This is an easy and tasty salmon dish cooked in a cream sauce with spinach and mushrooms. This method makes the salmon flaky and rich with tons of umami flavor!

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Cream Salmon with Spinach

Yuka

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Course Main Course

Cuisine Japanese

Servings 2 people

Ingredients

  

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• ▢ 200 g salmon
• ▢ 2 tsp olive oil
• ▢ 50 g spinach
• ▢ 50 g shimeji mushrooms
• ▢ 1 tbsp all-purpose flour
• ▢ 150 ml whole milk
• ▢ 2 tsp bouillon
• ▢ 5 g butter
• ▢ 1 pinch freshly ground black pepper

Instructions

 

Preparation

• Salmon : Please pat the salmon with paper towel in order to remove extra water.
• Spinach : Wash the spinach and cut the spinach so it's about 2 inches long.
• Shimeji mushrooms : Cut the shimeji into bite size peices.

To cook

• In a medium pan, add olive oil and salmon. Saute the salmon until both sides are no longer pink and appear cooked.
• Add all-purpose-flour, whole milk, bouillon, and butter to the pan. Stir until the all purpose flour is completely dissolved.
• Add cut spinach and shimeji. Cover with a lid and simmer for 8 minutes with low heat.
• Add black pepper to finish. Add salt to taste.

To serve

• This is so good with rice! I eat it with rice and the cream salmon served simply on a plate.

Author Yuka

Keyword salmon

Course Main Course

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