Salmon in Creamy Curried Spinach Sauce
Crispy pan seared salmon smothered in a luxuriously creamy, curried spinach sauce. The pan seared fish is crispy on the outside, yet tender and juicy on the inside. A deliciously easy, restaurant quality meal that is perfect for weeknights and ready in 30 minutes!
Servings: 3 people
Calories: 450kcal
Equipment
- large skillet
Ingredients
- ¾ pound salmon cut into 3 fillets
- 1 teaspoon paprika powder
- ½ teaspoon table salt
- 1 tablespoon olive oil
- 2 tablespoon butter
- 3 cloves garlic smashed and sliced
- 2 shallots thinly sliced
- 1 tomato cubed
- ½ teaspoon pepper flakes optional, to taste
- 1 teaspoon black pepper fresh ground
- ¼ teaspoon sugar
- 1 tablespoon curry powder
- 1 ¼ cups milk or coconut milk
- 2 ounces cream cheese
- ¼ cup grated parmesan
- 4 cups spinach
- 1 tablespoon lemon juice
- 1 tablespoon cilantro finely sliced for garnish, optional
Instructions
- Rub salmon with paprika and salt.
- Add olive oil to a large skillet and heat on medium heat. Once the oil is hot, put the salmon fillets on the skillet skin side down. Once the skin is crisp - about 3-4 minutes (you will know because the salmon will easily flip over and the skin will not stick to the skillet), fry the remaining sides until golden brown - about 2-3 minutes each side. Remove the salmon from the skillet and set aside.
- In the same skillet, add the butter. Once melted, add the garlic until lightly golden. Add the shallots and sauté for about 3-4 minutes. Once the shallots are transparent, add the tomatoes and fry for about a minute. Add the milk, cream cheese, ½ of the black pepper, pepper flakes, curry powder, sugar and parmesan and stir constantly until the mixture is smooth. Add the spinach and stir – it should wilt within about a minute. Add the lemon juice and remaining pepper. Taste for seasoning and adjust as needed.
- Slide the salmon fillets into the sauce skin side up. Do not spoon the cream sauce on top as the skin will lose its crispiness. Simmer the salmon for 3-5 minutes or until cooked through. Garnish with cilantro.
Video
Notes
- Be careful not to overcook the salmon. If the flakes just start to separate along the white lines of the fillet, when you press down with a fork, you're done. Remove the fish from the heat and serve immediately.