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.
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…
- 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
- Heat your oven to 425F.
- 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.
- 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.
- Serve the salmon with the creamed spinach as a sauce and potatoes or another vegetable on the side.