Creamy Seared Salmon with Spinach Recipe
This creamy seared salmon with spinach recipe is made with a salted creamy sauce and pan-seared salmon. Mushrooms and spinach are added to the cream sauce creating a decadent dish that you can easily make at home. It comes together easily and only requires one pan for cooking.
You can find similar dishes at Japanese restaurants, but I’m not sure they use the same recipe. My family used this recipe when growing up in Japan. We often ate seafood at home, and my family used a variety of recipes. This recipe was one of my favorites. I hope you enjoy this creamy salmon recipe! Please try it and let me know what you think.
Tips for Making Creamy Seared Salmon with Spinach Recipe
- This creamy seared salmon recipe can be made with other types of fish as well. I recommend using white fish as opposed red fish. The cream sauce goes better with white fish.
- I coat the fish with flour to thicken the cream sauce in this recipe. If the sauce still seems thin, I recommend adding a little more flour to thicken the sauce.
- Sometime I like to cook this as a pasta dish. I will slice the salmon into thinner bites to create a topping for the pasta. You can cook a side of pasta to go along with the creamy seared salmon to make a delicious pasta dish. The spinach and mushrooms also are great additions.
- In this recipe, I added spinach and mushrooms. I sometimes also add potatoes. It takes a little more time to prepare, but is great for making a meal more filling.
- If you prefer a healthier recipe, the sauce can also be made with soy milk instead of milk.
Creamy Seared Salmon with Spinach Recipe
Ingredients
Main Ingredients
- 5 mushrooms
- 1 onion
- 1 bunch spinach
- 270 g salmon (~1/2 lb)
Seasonings
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp flour
- 1 tbsp olive oil
- 1 tbsp butter
- 150 ml milk
Instructions
Preparing the Main Ingredients
- Slice the mushrooms into thin slices
- Slice the onion into long thin strips
- Chop the spinach bunch into bite sized chunks
- Remove the scales from the salmon
- Rinse the salmon with water and wipe dry
- Cut the salmon into bite sized chunks and season with 1 tsp of salt and black pepper
- Coat the fish with flour
Cooking
- Add 1 tbsp of olive oil and 1 tbsp of butter into a frying pan. Heat on medium until butter is fully melted
- Add the salmon with the skin side down into the frying pan
- Fry on all sides on medium heat for 2-3 minutes
- Add the mushrooms and spinach into the frying pan with the salmon and cook on medium heat for about 5 minutes
- Add the milk and stew for about 10 minutes until water content decreases
- Adjust taste as needed with additional salt and pepper
- Serve and enjoy!
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