|Thatcher at 12 weeks|
I love salmon. It's easy to get, easy to cook, and sooo good for you! I buy those individually packaged frozen fillets - perfect for one person. I buy the skinless kind because my salmon-loving son prefers it, but this recipe would work for any salmon fillet, fresh or frozen.
Salmon with Garlicky Spinach
1 salmon fillet per person
1 clove garlic, crushed
1 large handful (or two) baby spinach
1 Tablespoon olive oil
1/2 teaspoon butter
salt and pepper to taste
In a skillet, saute the garlic in the olive oil until it starts smelling absolutely delicious (about 1 minute). Lay the salmon on the garlic, then flip the fillet immediately to coat both sides. Cook for a couple minutes after flipping.
Turn the fillet over again and pile your spinach on top. Use plenty of spinach - it cooks down A LOT!
Reduce the heat to low, cover your skillet, and let it simmer until the spinach is wilted.
Next, remove the cover and push the spinach over to the side. At this point, check the salmon to make sure it's done (it should flake easily). Stir the spinach around with the pan drippings (the white fat that cooked out of the salmon is where those omega 3's are - stir it right into the spinach along with the garlic pieces). Finish it all off with just enough butter to give your spinach a delectable flavor, salt and pepper to taste, and serve.
Now that's brain food to keep you going all afternoon!