A starch free dish – no rice or potatoes. Yes, that’s what seems to work to lose those unwanted pounds. At least for my wife. She feels good after a light dish such as this one, but I have to be honest, I added some mashed potatoes to mine. I love my potatoes, however I would like to devote this recipe to all those who want to keep their weight in check.
The three main ingredients are one of my favorite: Salmon, mushrooms and spinach. I know they are very popular and probably over used. However, this recipe is really simple and just plain delicious. Well, at least that’s what my wife said.
One particular spice I love to incorporate with the mushrooms is curry. Not too much because I don’t want to overpower the dish. You’ll be surprised how well it works.
The salmon is slow roasted at about 260° degrees for about 18-20 minutes. Usually salmon cooks in about 12 minutes at 350° degrees.
I used baby bella mushrooms also known as crimini mushrooms. However, use any mushrooms you like. Oyster mushrooms are one of my favorite and would work perfect with this recipe, but these mushrooms are not always readily available in supermarkets.
I cooked the spinach the traditional way, with 3 key ingredients: butter, garlic and onions. You can never go wrong. Although, if the onions are not cooked long enough the spinach is not coming out as good as you would like it. Perfectly cooked onions – that’s when they’re translucent and buttery soft – bring a beautiful sweetness to the dish. I call it simply: the “love” you taste.
- 4 x 5 oz slices of salmon
- Juice from 1 lemon
- The leaves of 4 twigs of thyme
- 1 tbsp olive oil
- Salt and pepper
- Ingredients for spinach:
- 1.5 lb baby spinach
- 1 onion, finely diced
- 4 cloves garlic
- ¼ cup olive oil
- 3 tbsp butter
- Salt and Pepper
- A hint of nutmeg
- Ingredients for mushrooms:
- ¼ cup olive oil
- 1 lb baby bella mushrooms, sliced
- 4 cloves garlic, thinly sliced
- 1.5 onions, sliced
- 1 tbsp chopped parsley
- ½ tsp curry
- ⅓ cup of dry white wine
- Salt and pepper
- ½ Red bell pepper, finely diced and 8 thin slices
- Brush salmon with olive oil and lemon juice. Season with salt, pepper and the thyme leaves.
- When salmon reached room temperature, place in 260 degree preheated oven and cook for 18 minutes. Let it rest for 2 minutes before serving.
- For the Spinach: Heat olive oil in a large sauté pan over medium heat, add onions and sauté until translucent.
- Add garlic, keep sautéing for 1 more minute.
- Carefully put the spinach into the pan. It might seem a lot of spinach at first, but it will quickly wilt. Turn up heat slightly and sauté for about 3 more minutes.
- Season with salt, pepper and a pinch of nutmeg.
- For the Mushrooms: Heat olive oil over medium heat in a saute pan.
- Saute garlic until lightly brown.
- Add onions, sauté until almost translucent.
- Turn up heat, wait until pan becomes sizzling hot.
- Add mushrooms and curry, sauté for 3 more minutes.
- Season lightly with salt, pepper and parsley.
- Deglaze with wine, reduce liquid to half and serve as soon as possible
- To assemble, place a spoonful of spinach near the center of plate. Carefully rest the salmon half way over the spinach and pour mushrooms over the salmon. Spoon a little sauce around the salmon and decorate with red bell pepper.
If you prefer your salmon a little spicier, simply sprinkle a few pepper flakes on it before roasting it.
Have you ever tried curry with your mushrooms? Let me know. Did you like it? Leave a comment below.