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RECIPE
11 INGREDIENTS9 STEPS35MIN

Harlem Renaissance Salmon with Simple Spinach

4.0
1 Ratings

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"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
35MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
9 1/2 cups
Fresh Baby Spinach
1/2 tsp
Ground Nutmeg
1/2 cup
White Cooking Wine
3 3/4 cups
Leeks
1/4 cup
Whipping Cream
1 Tbsp
1/2 Tbsp

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Nutrition Per Serving

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CALORIES
560
FAT
33.7 g
PROTEIN
24.5 g
CARBS
31.2 g

Cooking Instructions

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Step 1
Cut the Leek (12 ounce) into half inch diced pieces, and set aside. Remove the leaves from the Fresh Parsley (0.5 ounce) and discard stems. Roughly chop the leaves and set aside.
Step 2
In a medium saucepan over low heat, add Unsalted Butter (2 tablespoon) and Olive Oil (1 tablespoon). Add the leeks and cook for five minutes until translucent.
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 teaspoon) and Ground Black Pepper (1/2 teaspoon). Add the Salmon Fillet (2) and half of the parsley to the saute pan. Simmer for seven minutes.
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 (10 ounce). Cover, and cook six minutes until slightly wilted. Season with Ground Nutmeg (1/2 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). 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 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!

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Nutrition Per Serving
Calories
560
% Daily Value*
Fat
33.7 g
43%
Saturated Fat
16.0 g
80%
Trans Fat
0.4 g
--
Cholesterol
103.8 mg
35%
Carbohydrates
31.2 g
11%
Fiber
7.0 g
25%
Sugars
7.6 g
--
Protein
24.5 g
49%
Sodium
2434.7 mg
106%
Vitamin D
9.8 µg
49%
Calcium
242.9 mg
19%
Iron
6.9 mg
38%
Potassium
1416.7 mg
30%
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