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Ah - this week has been cray cray. I have been starring at books and computer screens all week, the words are starting to run together. I needed something light and quick and this was the perfect recipe. Usually I go for pasta when I want quick, but I have been on a pasta fest lately (see here and here), I wanted to switch things up a bit. The sauce is the best part of this recipe  - baked salmon is great and all, but this sauce makes it so much more. I adapted the recipe slightly from this recipe by crepes of wrath. Sydney says this is one of the best things she has ever made in 2014 (and I have to agree completely). 

This is a recipe you can make yours - I baked my salmon instead of broiling it. I also added capers to the sauce to give it my own twist.  Switch up the greens. Sydney's recipe used ramps, but I used spinach - she suggests using tender greens - so no kale or chards.

What you need

The Sauce

  • 2 tablespoon butter
  • 2 cups spinach
  • 1/2 cup green onions
  • 2 tablespoon capers
  • 1/2 cup cream
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper
  • pamesean cheese, for garnish (optional)

How To:

The Sauce

In a sauce pan, brown the butter. Roughly chop spinach and green onions. Add green onions to butter and cook for about 3 minutes, then add caper and cook for about a minute. Add spinach and cook until it is wilted down. Add cream, pepper (and a pinch of salt if needed).  

The Salmon 

  • Salmon filet
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoon olive oil

How to:

The Salmon

Preheat oven to 250 F. Create a boat with the foil, coat the foil with butter, salt and pepper. place salmon fillet on the buttered surface, season top of salmon with salt, pepper and a drizzle of olive oil.  Wrap up the foil and baked in oven for 10 to 12 mins for medium rare or 12 to 15 mins for well done. 

Plate the salmon and drizzle sauce on top (garnish with pamesean cheese)

Tip: Capers are naturally salty, so I suggest giving it a taste before adding salt.