I found this in my Real Simple magazine and decided to give it a whirl. It was so delicious and I’ve never made creamed spinach before, but am a definite fan! I cheated on the quinoa and did a frozen quinoa pack from my grocer – but it was great served on the side.
Salmon with creamed spinach and quinoa – approx. $6.50 per serving
2 tablespoons butter
1/4 small onion, chopped (they call for a full oni0n, but that would have been too much in my opinion – I also used yellow onion)
sea salt to taste
1/2 cup heavy whipping cream
5 ounces baby spinach
1 tablespoon olive oil
Four, 6 oz. salmon fillets (I cooked mine with the skin on, but they were boneless)
Cook the quinoa per directions.
Heat olive oil (I probably used over a tablespoon) in a medium skillet and place the fillets – don’t crowd them. Coat with sea salt and cook until opaque throughout (about 2 minutes per side). Flip and repeat until cooked through. Remove from heat and prep for the spinach.
Then, in a small pot, melt the butter. Add in the onion and a pinch of salt. Cook until the onion is nice and tender. Then add in the cream and stir until thickened. Add in the spinach and evenly coat the leaves.
Serve together with a tasty glass of wine and you’ve got an amazing meal!