Salmon with Spinach and Mustard Sauce

Topics: Recipes, Refuel

salmon with spinach and mustard sauceCan a dish this simple, this rich in Omega-3s, this absolutely good-for-you, actually taste great? You bet! I’m inspired by the Mustard Museum in Mt. Horeb, Wisconsin, and its 4000 mustard collection: those people love! mustard.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings 4

Ingredients:

4 (4 to 5 ounce) skinless salmon fillets

2 tablespoons Tamari gluten-free soy sauce, such as San-J brand

1 tablespoon each: dry white wine, lemon juice, Dijon mustard and olive oil

1 package (10 ounces) fresh spinach, coarsely chopped

2 teaspoons finely shredded lemon peel (optional)

Directions:

Rinse salmon in cold water, pat dry with paper towels. Place salmon on a shallow plate; top with soy sauce, turning to coat. Let stand 10 minutes. Combine wine, lemon juice, mustard and oil; set aside. Heat a large nonstick skillet over medium-high heat until hot. Add salmon; cook 3 minutes. Turn salmon gently; pour mustard mixture evenly over salmon. Reduce heat to low immediately; continue cooking until salmon is firm to the touch, 1 to 2 minutes. With a slotted spatula, transfer salmon to four serving plates; keep warm. Pour any mustard sauce from plates back into skillet. Increase heat to high. Add spinach to skillet (in two batches if necessary); cook until wilted, turning the spinach with tongs—about 1 minute. Spoon spinach and sauce over salmon. Garnish with lemon peel if desired.

Tips:

When you buy a salmon filet, ask your grocer to skin it for you. If this is inconvenient, keep the skin on. Remove the skin by sliding a knife between the salmon skin and salmon filet. Though this takes some practice, you also remove the fishiness of the salmon when you remove the skin.

Substitutions:

Any dry white wine will work here, as will reduced sodium soy sauce.

Nutrition Facts:

Fat Calories: 112.00 g

Total Fat: 12.40 g

Sat. Fat: 1.90 g

Cholesterol: 82.00 mg

Total Carbohydrate: 24.20 g

Fiber: 3.20 g

Sugars: 0.20 g

Protein: 22.70 g