Thursday, August 12, 2010

Paleo Salmon Florentine



Wow... I highly recommend this meal! I was just using up some ingredients I had on hand and got totally lucky! The kids were away for the evening, so I only needed a meal for two! I happen to have two perfect salmon filets in the freezer for just such an occasion! ... the only bummer is that this didn't yield lunch leftovers for tomorrow (so, I cooked up some extra sausage and leftover veggies).
But WOW... I hope you try this! :-)

Recipe:
2 salmon filets
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/4 C sun-dried tomatoes, packed in oil
9 oz. mushrooms, sliced (I used both cremini and baby portobello's... leftover from the other night!)
9 oz. baby spinach, fresh
1/4 C coconut milk
3 T white wine
spices: about 1/4 tsp. each!
sea salt (optional)
pepper (fresh ground)
cayenne pepper
paprika
garlic powder

Preheat oven to 375 degrees. In a saute pan, heat olive oil, and saute onion... add garlic, and cook until translucent. Add sun-dried tomatoes and mushrooms. Add a splash (about 3 T white wine), cover and cook for about 5 minutes, until mushrooms are soft and tender. Now add spinach and cook until wilted. Pour coconut milk over everything and mix well. Pour all ingredients onto a baking dish. Place salmon filets over top of spinach mixture and sprinkle with spices. Bake for 15 minutes. (We also very simply steamed a side of zucchini). Enjoy!


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