"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
Total Time
35min
4.0
1 Rating
Author: Chef'd
Servings:
2
Ingredients
•
2
Tbsp
Unsalted Butter
•
9 1/2
cups
Fresh Baby Spinach
•
1/3
cup
Fresh Parsley
•
1/2
tsp
Ground Nutmeg
•
2
Salmon Fillets
•
1/2
cup
White Cooking Wine
•
3 3/4
cups
Leeks
•
4
Tbsp
Kemps Heavy Whipping Cream
•
1
Tbsp
Olive Oil
•
1
tsp
Salt
•
1/2
tsp
Ground Black Pepper
Cooking Instructions
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.
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.
3.
Add Kemps Heavy Whipping Cream (4 Tbsp). Cover and remove from heat.
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.
5.
Remove fish from heat and keep warm.
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.
7.
Meanwhile, return the leeks back to medium low heat and let simmer for three minutes. Remove from heat and set aside for plating.
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.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
586
FAT
34.2 g
PROTEIN
29.8 g
CARBS
30.8 g
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