salmon with creamed spinach 1

Well, I thought I was going to have more time.  I was wrong.  Instead we have had a string of little mishaps and bits insanity one after the next.  Our house was broken into and all of my photography equipment and computer along with a bunch of heirloom jewelry and my flute were stolen.  That was really a horrible feeling.  But, no one was home and no one was hurt, and therefore we are putting it behind us and just moving forward.  With new locks.  And an alarm system.  Sigh.  And our roof sprang a leak and had to be redone.  And our wall sprang a leak and we had to actually remove the whole wall – our house was completely open to the outside for a day and a half there – and build a new one (and by we, I mean Joel and a handful of our handy, lifesaving, employees).  Our yard had a drainage problem so we had to dig it up and put in piping.  We said we were opposed to a proposed mining project because of concerns about potential negative economic and environmental impact in our area that depends on the water as a central part of the regional economy, and it made some people who want mining jobs really, really angry.  We released a whiskey!  I started writing a column about drinks and also wrote another fun little piece for Lucky Peach, this one about food in fairytales.  And throughout it all, the world just keeps turning, eh? a dizzying place, always mixing the profoundly horrible and profoundly wonderful all together, a cement that binds us all.

salmon creamed spinach 2

Anyway, it’s real life.  And, hey, the tagline of this blog is fitting real food into real life, so why not try to scramble in some little posts with what we’ve been eating in the midst of everything.  I can’t remember the last time I looked at a recipe.  Everything I cook these days is something simple that I can pull out of my brain, recipes that I make using muscle memory more than thought.  This was a simple and delicious meal of that sort.  A simple roast salmon smothered in creamed spinach.  How can you go wrong?  The only thing that would have made it better would have been if I had figured out how to make it all in one pot, instead of a whole two.  But, hey, Joel was doing the dishes…

Salmon with creamed spinach
Serves: 4 servings
  • 1 fillet of salmon, about 2 lbs
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced
  • 4 cups fresh baby spinach
  • 1 cup heavy cream
  • salt and pepper
  1. Heat your oven to 425F.
  2. Brush your salmon fillet with ½ Tbs. of the olive oil and sprinkle it with salt and pepper. Roast in the oven until just cooked through, mine took 15-20 minutes, I think.
  3. While the salmon is roasting, heat the remaining olive oil in a saucepan over medium-high heat. Add the garlic and let it sizzle until golden, then stir in the spinach and a big pinch of salt. Cook, stirring, until the spinach is quite wilted. Then, add the cream. Bring to a simmer, then turn down the heat to low and cook until slightly thickened, about 5 minutes. Add salt and pepper to taste.
  4. Serve the salmon with the creamed spinach as a sauce and potatoes or another vegetable on the side.
I bet this would also be really good with coconut milk instead of cream. In that case, though, I might spice it up by adding a couple tsp. of ginger with the garlic, and stirring in some brown sugar and fish sauce and serving lime wedges on the side.


Tagged with →  

5 Responses to Salmon with creamed spinach

  1. mimi says:

    oh that horrible. I think thieves are in the same class as murderers. So sorry. On the lighter side, the spinach dish is fabulous. i love that you used the creamed spinach more as a sauce than as a side dish!

  2. Allie says:

    What an awful story. My home got broken into back when I lived with my mom, and they seemed to give our dog some sort of pill or treat to make her sedate. We were *so* glad she was okay, and seemed totally fine the next day, but I just remember the feeling of being so violated. In any case, the alarm system surely helps, and I guess it’s a lesson learned.
    As always, I love your writing and pictures, and congrats on the Lucky Peach article. I’ve always wondered, for articles like that, do you write them and then submit to the magazine, or do they approach writers they love? Forgive my naivete!

  3. Linda Duffin says:

    How horrible! Getting burgled is traumatic enough in itself, especially losing your photographic gear and heirlooms. But you really sound as though you’ve been through the mill. Hope things are improving now. And the salmon looks delicious.

  4. Nancy says:

    Thanks Em!!!

  5. Kate says:

    Oh I am so sorry. You’ve had quite a terrible go of things lately. This salmon is gorgeous however and something I’d definitely want to eat to calm my nerves. Thank you for sharing despite it all.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: