Garlicky Salmon and Spinach...updated!

Jan here, and guys, I am so sick. By the time you read this, I should be feeling much better...but on Sunday afternoon, when the doctor at the Urgent Care said I had an ear infection and probably a sinus infection as well, all I could do was mumble my thanks and grab my prescription for antibiotics.

So since I've been unable to put two words together for most of the week, I decided to share a rerun recipe with you from five years ago. This is still one of my favorite lunches!


Garlicky Salmon and Spinach...updated!

This makes two weeks in a row that I'm sharing quick lunches! That's what happens when I've been working hard - I need good nutrition and I need it quick so I can get back to playing with my characters...or with a cute puppy :)

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

Ingredients:

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.

Breaking in here with an update....

A year ago or so, I bought some frozen shrimp to use in salads or whatever, and decided to add them to this dish one time.

Seafood heaven!

For this quick addition you need a couple tablespoons of pre-cooked frozen shrimp...the really shrimpy kind (about 1/2" long), a teaspoon or so of butter, a little more garlic (I often use garlic powder instead of fresh), and a Tablespoon of bread crumbs.

While the salmon is cooking, add the shrimp and butter to another corner of the skillet and let them thaw and brown slightly. Add the bread crumbs and garlic powder and stir it all together.

When everything is done, lay the salmon on your plate, then top with the browned shrimp & bread crumb mixture. Put the spinach on the side, sprinkle with a bit of Parmesan cheese, and you have a fancy, decadent quick lunch.

Now that's brain food to keep you going all afternoon!