Poached Salmon with Creamed Spinach and Garlic Butter Asparagus
Tips for Experienced Cooks
You can enhance the poaching liquid for the salmon by adding a splash of white wine, a few sprigs of dill, lemon slices, and peppercorns. This will infuse the salmon with more flavor. Also, if you have a thermometer, poach the salmon until it reaches an internal temperature of 145°F. Instead of plain heavy cream, consider using crème fraîche for a richer flavor in the creamed spinach.
Step 1: Prepare the Salmon and Asparagus
Bring a large pot of salted water to a boil. Gently place the salmon fillets in the boiling water and poach for 8-10 minutes until cooked through. Drain and set aside. In a separate pot, bring another pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes until tender. Drain and set aside.
- 4 fillets salmon
- 1 pound asparagus
Step 2: Make the Creamed Spinach
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the spinach and heavy cream and cook, stirring occasionally, until the spinach is wilted and the sauce has thickened, about 5 minutes. Season with salt and pepper to taste.
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 10 ounces spinach
- 1 cup heavy cream
- Salt and pepper
Step 3: Prepare the Garlic Butter
In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in the lemon juice.
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 1 teaspoon lemon juice
Step 4: Assemble and Serve
Arrange the poached salmon, creamed spinach, and asparagus on a platter. Drizzle the garlic butter over the asparagus. Serve immediately.
Meat, Eggs, & Dairy
- 4 fillets salmon
- 1 cup heavy cream
Fresh Produce & Herbs
- 1 pound asparagus
- 10 ounces spinach
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 4 tablespoons butter
