Lily's Flavor Journal

My favorite recipe from the recent dishes I have made will have to be a salmon dish with cream. I am not sure what the proper name for the dish is, I’ve seen many versions of it, but it is essentially salmon and a cream sauce and you can choose to place this on top of a bed of mashed potatoes, which I do almost every time I make this recipe. 

I make this recipe at least once a month, not only because it takes just 30 minutes to prepare but because of the nutritional value  of the meal. Any of these ingredients or steps can be substituted or left out but for everything I use I am able to receive:

Protein and omega-3 fatty acids from my salmon filets that are good for repairing tissues like muscle, bone, skin and hair. The omega-3 fatty acids also aid in heart health.

Spinach is considered a “super food” providing iron, vitamin K, digestive support, and also aids heart health.

Potatoes are a high-quality carb, meaning they provide energy for the body and offer fiber for digestion, a healthy gut biome, and maintaining heart health.

Recipe:

You begin by seasoning your salmon filets with spices of your liking. My go-to’s for this recipe are garlic powder, onion powder, red pepper flakes, paprika, salt and pepper.

You then pan sear the filets until cooked through thoroughly. The time for this often depends on your heat level and size of your filets. I often cook one pound filets on medium heat for 4-5 minutes on each side. 

For the cream sauce, saute 1-3 cloves of finely chopped garlic (depending on your preference) and ½ chopped white onion in olive oil or butter. Once your onions have become translucent, add heavy whipping cream. Add the same seasonings to the sauce that were used for the filets (I will often add creole seasoning during this step and it is the most important ingredient I use when making this recipe for myself and friends). After a few minutes, you will notice the sauce thickening and you can add your spinach, and I like to add a handful of halved cherry tomatoes and a sprinkle of parmesan cheese. 

For the mashed potatoes, rinse and dice your potatoes, with or without the skin. A good rule of thumb is one potato per filet. Then boil for 20 minutes or until fork tender. Then remove your potatoes and mash and add heavy cream until you achieve the texture you are seeking. 

After these steps, you can plate and enjoy your meal!