Creamy Spinach and Cheddar Salmon
ID: a4502da5...
An incredibly delicious and quick salmon recipe cooked in a rich, creamy sauce with wilted spinach, fresh cheddar cheese, and cherry tomatoes. Perfect for a special Sunday dinner or a quick weeknight meal.
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🍳 Cooking Flow
Season the salmon fillets with salt and pepper, then pan-fry in olive oil until golden brown and set aside. → Melt butter and sauté the onions and garlic in chicken broth for 2 minutes. → Add heavy cream, wilt the spinach into the sauce, and stir in the grated cheddar cheese. → Return the salmon to the pan, squeeze lime juice, add cherry tomatoes, and simmer for 2 minutes before serving.
Cooking Steps
Brief Cooking Order
Season the salmon fillets with salt and pepper, then pan-fry in olive oil until golden brown and set aside. → Melt butter and sauté the onions and garlic in chicken broth for 2 minutes. → Add heavy cream, wilt the spinach into the sauce, and stir in the grated cheddar cheese. → Return the salmon to the pan, squeeze lime juice, add cherry tomatoes, and simmer for 2 minutes before serving.
Introduction
An incredibly delicious and quick salmon recipe cooked in a rich, creamy sauce with wilted spinach, fresh cheddar cheese, and cherry tomatoes. Perfect for a special Sunday dinner or a quick weeknight meal.
Step 1
Cut the fresh salmon into 5 evenly sized fillets.
Step 2
Season both sides of the salmon fillets with salt and pepper to taste.
Step 3
Heat 2 tablespoons of olive oil in a pan on medium heat, and fry the salmon fillets for 3 to 5 minutes on each side until golden brown. Once cooked, remove them from the pan and set aside.
Step 4
In a clean pan, melt 1 tablespoon of butter over medium heat.
Step 5
Add 1/2 cup of chicken broth, 1/2 cup of finely chopped red onion, and 3-4 cloves of minced garlic. Cook and stir for about 2 minutes.
Ingredients List
Important Notes
You can choose to leave the salmon skin on or remove it according to your preference.
Be sure to use medium heat when frying the salmon to get a golden crust without burning the fish.
Use a wooden spatula to gently mix the spinach to protect the non-stick coating of your pan.
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