Monday, April 27, 2009

Salmon with Spinach and Mustard Sauce

I sit at the computer, gathering recipes, putting together menus and ideas, yet not able to actually get in the kitchen and cook. It’s frustrating, but I am recovering from an asthma attack and I am still taking it easy, out of necessity. I hate it!

When I post recipes and reviews, I almost always include a photo. Today, though, will be a rare exception as even with the short amount of time that this recipe took to prepare, I was too tired to even take a photo before we ate.

I am feeling a craving for super-healthy meals, most likely because my subconscious is telling me that if I eat this way, perhaps I will recover more quickly. Whatever, I am listening to this craving and am going to post a recipe which I made the other evening that hits the Perfect Dinner Trifecta—healthy, seasonal, and quick. Oops. And delicious. Trifecta… quadfecta???? Anyway…

This recipe comes from the book "Cooking the Real Age Way" by Michael F. Roizen, MD and John LaPuma, MD.

Within a half hour of starting this, Jack and I were eating. I didn’t bother with making a rice pilaf, I simply steamed some jasmine rice to serve alongside, and I started it first. To say that this was quick is an understatement. Sprinkle salmon fillets with soy sauce and let them sit while you make a simple sauce and chop spinach. Cooking takes less than 10 minutes. The salmon is pan-sautéed, the sauce is added for the last part of the cooking; then the fish is removed and the spinach sautéed in the sauce and salmon flavors. That’s it. And it’s unbelievably delicious.

I didn’t have any white wine, so I used vegetable stock and I think that next time I will add some halved cherry tomatoes to the spinach for added flavor, color, and nutrition. And take a photo. :)

* Exported from MasterCook *

Salmon with Spinach and Mustard Sauce

Recipe adapted from: "Cooking the Real Age Way"

Servings : 2 Preparation Time :0:25

Amount Measure Ingredient -- Preparation Method

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10 ounces salmon fillets

1 tablespoon reduced-sodium soy sauce

2 tablespoons vegetable broth -- or water

1 tablespoon fresh lemon juice

1 tablespoon dijon mustard

1 tablespoon olive oil

6 ounces fresh spinach -- coarsely chopped

1 teaspoon freshly shredded lemon peel -- optional

Place salmon on a shallow plate and sprinkle with soy sauce.

Combine vegetable broth through olive oil and set aside.

Heat a nonstick skillet over medium-high heat until hot, add salmon, turn down the heat a little and cook for 4 minutes (check during the last minute that it is not burning). Turn salmon over, pour vegetable broth mixture over all, reduce the heat to low, cover, and cook for 3 minutes (until opaque and firm to the touch).

Remove the salmon with a slotted spatula to a plate (allow any liquid to drip off into the pan). Add the spinach to the accumulated juices in the pan and stir until wilted.

Spoon spinach onto plates, top with salmon, sprinkle with lemon peel, if desired.


"Cooking the Real Age Way" by Michael F. Roizen, MD and John LaPuma, MD

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Per serving: 265 Calories (kcal); 12g Total Fat; (42% calories from fat); 32g Protein; 7g Carbohydrate; 74mg Cholesterol; 658mg Sodium

Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Serve with a simple rice pilaf or crusty bread.