Yields:
4 Servings
Difficulty: Medium
Prep Time: 5 Mins
Cook Time:
20 Mins
Total Time:
25 Mins
I’ve always enjoyed salmon, but I had been running out of ways to cook it. No one likes boring meals and salmon is no exception. Mom passed this recipe to me awhile ago and it’s evolved into this over time. A restaurant-quality meal you can cook on a weeknight. Delicious garlic, cajun and spinach all in a creamy sauce over perfectly cooked salmon. You’ll start skipping the restaurant or ordering in just to make this one at home.
This is a keeper for the recipe box! One to make for years and in any season. It’s extremely versatile and substitutable for the ingredients you have on hand. Once you get the basics down, you’ll also keep evolving this recipe into a close family favourite of your own.
Ingredients
Instructions
- In a large skillet, heat oil over medium-high heat. Rub your salmon fillets with cajun seasoning on both sides. Sear in your hot pan for 5 minutes on each side, or until they are cooked to your liking. Remove from the pan and place on a plate covered in tin foil.
- Melt butter in the skillet over the leftover juices, add garlic and onion and fry until the onions are translucent. Add the remaining cajun seasoning and cook for two minutes. Reduce the heat to low and add the light cream and bring to a gentle simmer, keep stirring occasionally.
- Add spinach leaves and allow them to wilt in the sauce and then add parmesan cheese. If your sauce isn't as thick as you'd like - mix 1 tsp of cornstarch and 1 tablespoon of water and add it to the sauce. This will thicken it right away, so be sparing with this mixture.
- Add the salmon back to the pan and spoon the sauce over each piece of fish and keep in the pan until they are back to serving temperature. Serve with rice, pasta or vegetables.
Notes
- No light cream? That's okay! Just eye-ball some heavy cream or milk - you can always add chicken broth to thin the sauce out or use the cornstarch mixture to thicken it up. ( mix 1 tsp of cornstarch and 1 tablespoon of water)
- Want to kick it up? Add sundried tomatoes, bell peppers or even substitute kale for spinach
- No salmon? This will work great with all other types of whitefish