Salmon Cooked with Spinach and Feta Cream
This Greek recipe is inspired by the never-ending uses for the classic combo of spinach and feta, so think of it as a kind of “Spanakopita Salmon,” in a skillet. There’s no phyllo, but I can tell you that you’ll want great bread to sop up the delicious sauce. Go ahead…indulge! It’s a nice dish for festive tables, too!
- 4 boneless salmon fillets at least 1-inch thick, about 5 - 6 oz/ 150 - 180 g each
- 5 tablespoons extra virgin Greek olive oil
- 1 red onion finely chopped
- 1 large leek trimmed and chopped
- 2 scallions trimmed and chopped
- 2 garlic cloves mashed, or 1 scant teaspoon Greek garlic paste
- 6 cups chopped and trimmed fresh or frozen and defrosted spinach
- 3 tablespoons snipped dill
- 3 tablespoons ouzo
- 1 generous pinch nutmeg
- 1 cup light cream
- ½ cup crumbled Greek feta
- Greek sea salt to taste
- Freshly ground black pepper to taste
Season the salmon lightly with salt and pepper.
In a large deep skillet, preferably either nonstick or cast-iron, heat 2 tablespoons of the olive oil over medium – high heat and sear the salmon, turning it once, carefully, to brown lightly on both sides. Using a spatula, carefully remove the salmon to a platter, cover with aluminum foil, and set aside for a few minutes, until you make the sauce.
Heat the remaining olive oil in the same skillet and cook the onion, leek and scallion for about 10 minutes, stirring, until soft and golden. Stir in the garlic. Slowly add the spinach, stirring to wilt and adding in increments until all of it is in the pan. Stir in the dill.
Pour in the cream and sprinkle in the feta. Add the nutmeg. Place the salmon pieces in the pan over or nestled between the spinach mixture. Pour in the ouzo. Reduce the heat to medium-low, season o taste with salt and pepper, and cover the pan. Cook for about 8 minutes, or until the salmon is fork tender and the spinach-feta sauce creamy. Serve