This is one of those recipes that had all ingredients that I love, but I wasn’t sure I would love them served together. The cookbook assured that “the pan juices are so delicious that you won’t want to waste a spoonful”, so I figured it was worth a try.
And I am so glad that I did!
The sweetness of the coconut, which got slightly toasted, brought out the flavor of the salmon and the creamy spinach added just the perfect dash of richness.
1 tablespoon olive oil
2 pounds salmon fillets, cut into six (5 ounce) pieces
5 ounces baby spinach
1/4 cup heavy cream
3 tablespoons sweetened flaked coconut
1. Preheat oven to 400°F.
2. Season the salmon with salt.
3. Heat olive oil in an oven proof skillet over medium-high heat. When oil is hot, add salmon and cook until lightly browned, 1 to 2 minutes per side. Remove salmon from skillet and set aside.
4. Add spinach to the pan juices in the skillet. Pour cream over spinach and sprinkle coconut on top. Place salmon on spinach and place skillet in oven.
5. Bake until salmon is opaque and juices are bubbling, about 8 minutes.
Recipe from The Dinner Doctor by Anne Byrn
Kitten Pyramid released their debut album “Uh-Oh!” in April. It’s a concept album packed with an eclectic mix of tunes from truly epic to the more sedate.
Along the epic line comes ‘Whale’.
There is something so satisfying in listening to ‘Whale’ cranked up really loud. Perfect for a little shouting and head banging.