Blackened Salmon, Creamed Spinach and Mash Potatoes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add cold water to a pot.

Peel and cut up 8 small potatoes, then add them to the cold water.

Boil the potatoes for about 20 to 30 minutes on medium-high heat.

In another pot, add 1 tablespoon of butter and melt it.

Add 24 ounces of spinach to the pot and cover, stirring occasionally for about 3 to 5 minutes.

Drain the excess water from the spinach.

Add the rest of the stick of butter to the pan and sauté onions for 3-5 minutes.

Add 1 whole clove of garlic and keep it in for 2 minutes before removing it.

Add 2-3 tablespoons of garlic to the pan.

Whisk in 1/3 cup of flour.

Whisk in 1.5 cups of cold milk and adjust the temperature to low, simmering for about 10 minutes.

Once the potatoes are done, drain them and check the sauce for thickness.

Add seasonings: black pepper, nutmeg, and paprika to the sauce and whisk together.

Add the spinach to the sauce and mix it all together to complete the creamed spinach.

Season the salmon with black pepper, paprika, and blackened seasoning, crushing the seasoning if it's in big pieces.

Add olive oil and butter to the pan for cooking the salmon.

Cook the salmon for about 5 to 7 minutes on both sides, flipping as needed.

Add the butter and olive oil mixture to the top of the salmon to prevent it from drying out.

Mash the potatoes with room temperature butter and warm milk, adjusting to taste.

Season the mashed potatoes with salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens