We love it when the owner of Swedish Crown Bakery Eva Sabet comes to visit us. She always brings us pastries and treats. She stopped by with a delicious dinner idea for your Monday Night Meal.
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1 lb organic fresh or frozen spinach
1-1 1/2 cup organic heavy cream
1-2 Tbsp butter
2-3 tbsp water
1/2 lemon zested
2-3 Tbsp butter
1 pack mushrooms (of choice)
salt peppergarlic fresh or dried
1/2 lb wild salmon or 2pc of preferred size (or any other fish or chicken)
1 tsp oil
1 tsp butter
salt & pepper
Add spinach and water to a pan or pot, put a lid on until spinach is wilted.
Now add the butter and sauté spinach for a minute and pour the cream over the spinach.
Simmer for a couple of minutes until cream thickens, add salt and pepper & lemon zest.
If using frozen spinach sauté spinach in butter to cook off some water before adding the cream.
If using whole mushrooms, clean mushrooms and slice or cut mushrooms into 4 pieces. If they are very small they can be kept whole as well. Add mushrooms to a pan and “sweat” them on medium heat for about 4-5 min. Add in the butter, sauté for a couple of minutes or until fully cooked and add salt, pepper & garlic.
Rub the salmon with salt & pepper. Heat up a pan with oil and butter. If using fish with skin, put into pan/skillet skin down first. Sear on high for about 3 minutes, when turning the fish over on the other side, lower heat to medium and cook until done another 2-3 min depending on the thickness of the fish.
Serve the fish with the creamed spinach and decorate place with sautéed mushrooms.