I shared a few weeks ago that we’re expecting a baby girl this July!!! We’re so excited! That means I have to give up farmed salmon for the healthier wild kind. I was kind of bummed about that- farmed salmon is so tender and flaky when cooked just right- while wild salmon in my opinion can be tough and is easy to overcook and dry out. So I’ve been working on a few recipes to bring that same perfect flavor and texture to my wild salmon meals while I’m eating for two!
I had just used my Instapot the night before to make Spanish brown rice to go with chicken tacos. I had a ton of the rice left over and was looking to make a wild salmon dish that would pair perfectly with it. Even my 3 and 4-year-old sons LOVED this wild salmon recipe and asked for an extra helping. It is tender and full of flavor not to mention how very healthy it is!
Here’s the recipe:
INGREDIENTS:
- 1 Filet of wild salmon cut into 6-8 pieces
- Salt, pepper and Italian seasoning
- 2 tablespoons of minced garlic
- 6 oz of evaporated milk
- 3 oz of low-sodium tomato sauce
- 2 handfuls of organic baby spinach
DIRECTIONS:
- Clean and season the salmon filets with salt, pepper and Italian seasoning.
- In a large skillet sauté the garlic over medium heat for 2 minutes until you can smell it and it’s turning light brown
- Add in the evaporated milk and tomato sauce.
- Bring the heat of the skillet to a boil.
- Reduce the heat to medium- add the wild salmon filets with the meat side down and cook for 3 minutes
- Flip the salmon to skin side down, reduce the heat to medium-low and add in the spinach. Put the lid on and cook for an additional 4-5 minutes or until the fish is just cooked. Do not over cook. Remove from heat just when the fish is cooked and serve hot.
Trying this week!