Salmon With Sage Sauce and Steamed Spinach With Glucomannan
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 lbs salmon
- 20 ounces fresh spinach leaves
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 1⁄2 large onion, chopped
- 16 g glucomannan (fiber powder, opt'l-if not using, elim. water)
- 1 cup water
- 1 1⁄3 cups Greek yogurt
- 2⁄3 cup dry white wine
- 20 fresh sage leaves, chopped
- 1⁄2 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- salt
- 2 tablespoons white vinegar or 2 tablespoons apple cider vinegar
directions
- Have all ingredients measured and chopped prior to starting.
- In large skillet over medium-high heat, cook salmon for 7 minute each side until middle is barely cooked through. Remove and set aside.
- While salmon is cooking, add about 1/2" water to a large cooking pot. Add spinach. Cover and bring water to a boil over high heat. Once water is boiling, open the lid and check to see if spinach is reduced in volume and steamed. If not, let boil 1-2 minute more. Remove from heat and let stand, covered.
- Reduce heat on skillet to medium once salmon is done. In same skillet, combine oil, garlic and onion. Cook, stirring frequently for 3-5 min., until lightly brown.
- In a medium bowl, combine Glucomannan and water. Let stand to thicken about 2-3 minute.
- Add Glucomannan, yogurt, sherry, sage, parsley and lemon juice to skillet. Stir well. Add salt to taste. Cook until sauce becomes thick and creamy, about 7 minute.
- Add salmon back to skillet and reheat until completely cooked through, about 4-5 minute.
- Season the spinach with vinegar. Serve as a bed.
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