Creamed Salmon
Prep Time: 5 minutes
|
Cook Time: 17 minutes
316 Calories
|
4 Servings
Ingredients
4 portions Sizzlefish salmon (king, sockeye, etc.)
2 tbsp olive oil
Salt and pepper to taste
1/2 cup chopped sweet yellow onion
2 tsp minced garlic
1/2 cup chicken stock
2 tbsp fresh lemon juice
1/2 cup half and half
4 ounces cubed cream cheese
2 cup chopped baby spinach
2 tbsp fresh chopped dill
1/2 tsp dried thyme
1/3 cup fresh grated Parmesan cheese
2 tbsp fresh chopped parsley for serving
Directions
Step 1
Heat olive oil over medium heat in a large pan. Blot excess moisture from salmon with paper towel and season with salt and pepper.
Step 2
Sear salmon for 3 minutes, flip and sear 3 minutes longer. Set salmon aside on a plate and cover. It’s okay if salmon isn’t completely cooked through.
Step 3
Add onions to skillet and sauté for 5 minutes, until softened. Stir in garlic and cook 1 minute longer.
Step 4
Stir in lemon juice and chicken stock. Bring to a simmer. Reduce heat to medium-low and add half and half and cubed cream cheese.
Step 5
Once cream cheese is melted, add spinach, dill and thyme. Stir well. Cook 1 minute to wilt spinach.
Step 6
Stir in Parmesan cheese until melted. Add salmon back to pan and simmer for 3-4 minutes until salmon is heated through. Serve hot topped with fresh parsley.
