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Harlem Renaissance Salmon with Simple Spinach
Recipe

11 INGREDIENTS • 9 STEPS • 35MINS

Harlem Renaissance Salmon with Simple Spinach

4.0
1 rating
"This recipe is a great way to put health and history on a savory Soul Food plate! It comes from the cookbook I co-wrote with my mother Soul Food Love. Cook this up and you will get a taste of the Harlem Renaissance." -Alice Randall and Caroline Randall Williams
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Harlem Renaissance Salmon with Simple Spinach
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"This recipe is a great way to put health and history on a savory Soul Food plate! It comes from the cookbook I co-wrote with my mother Soul Food Love. Cook this up and you will get a taste of the Harlem Renaissance." -Alice Randall and Caroline Randall Williams
35MINS
Total Time
$11.46
Cost Per Serving
Ingredients
Servings
2
US / Metric
Fresh Baby Spinach
9 1/2 cups
Fresh Baby Spinach
Ground Nutmeg
1/2 tsp
Ground Nutmeg
White Cooking Wine
1/2 cup
White Cooking Wine
Leek
3 3/4 cups
Leeks
Whipping Cream
1/4 cup
Whipping Cream
Olive Oil
1 Tbsp
Salt
1/2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
586
Fat
34.2 g
Protein
29.8 g
Carbs
30.8 g
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Harlem Renaissance Salmon with Simple Spinach
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Cut the Leeks (3 3/4 cups) into half inch diced pieces, and set aside. Remove the leaves from the Fresh Parsley (1/3 cup) and discard stems. Roughly chop the leaves and set aside.
step 1 Cut the Leeks (3 3/4 cups) into half inch diced pieces, and set aside. Remove the leaves from the Fresh Parsley (1/3 cup) and discard stems. Roughly chop the leaves and set aside.
step 2
In a medium saucepan over low heat, add Unsalted Butter (2 Tbsp) and Olive Oil (1 Tbsp). Add the leeks and cook for five minutes until translucent.
step 2 In a medium saucepan over low heat, add Unsalted Butter (2 Tbsp) and Olive Oil (1 Tbsp). Add the leeks and cook for five minutes until translucent.
step 3
Add Whipping Cream (1/4 cup). Cover and remove from heat.
step 3 Add Whipping Cream (1/4 cup). Cover and remove from heat.
step 4
Heat a medium saute pan over medium heat. Add the White Cooking Wine (1/2 cup) and half a cup of water. Season with Salt (1 tsp) and Ground Black Pepper (1/2 tsp). Add the Salmon Fillets (2) and half of the parsley to the saute pan. Simmer for seven minutes.
step 4 Heat a medium saute pan over medium heat. Add the White Cooking Wine (1/2 cup) and half a cup of water. Season with Salt (1 tsp) and Ground Black Pepper (1/2 tsp). Add the Salmon Fillets (2) and half of the parsley to the saute pan. Simmer for seven minutes.
step 5
Remove fish from heat and keep warm.
step 5 Remove fish from heat and keep warm.
step 6
Meanwhile, in a large saute pan, add one tablespoon of water and the Fresh Baby Spinach (9 1/2 cups). Cover, and cook six minutes until slightly wilted. Season with Ground Nutmeg (1/2 tsp), Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Remove from heat and keep warm.
step 6 Meanwhile, in a large saute pan, add one tablespoon of water and the Fresh Baby Spinach (9 1/2 cups). Cover, and cook six minutes until slightly wilted. Season with Ground Nutmeg (1/2 tsp), Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). Remove from heat and keep warm.
step 7
Meanwhile, return the leeks back to medium low heat and let simmer for three minutes. Remove from heat and set aside for plating.
step 7 Meanwhile, return the leeks back to medium low heat and let simmer for three minutes. Remove from heat and set aside for plating.
step 8
In the center of two plates, place the spinach. Add the salmon fillets on top of the spinach and top with leek cream sauce. Garnish with remaining parsley.
step 8 In the center of two plates, place the spinach. Add the salmon fillets on top of the spinach and top with leek cream sauce. Garnish with remaining parsley.
step 9
Serve and enjoy!
step 9 Serve and enjoy!
Tags
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Gluten-Free
Comfort Food
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Seafood
Summer
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