Ok, so it’s not really fish sticks at all, but don’t tell my three-year-old. He thought the salmon was the best fish stick ever. Who am I to argue with that? I timed the meal prep as usual, and again, we have another 30-min. meal this week! I spent 7 minutes during the afternoon chopping ingredients, and it took less than 25 minutes to cook.
Not a seafood fan? No biggie. You can easily cook up chicken breasts or a steak in the skillet instead of the salmon. Although, you should really try the salmon. I served the dish on top of the very fancy Uncle Ben’s Wild Rice. Not exactly gourmet, but sure is tasty along with the creamy mushroom and spinach sauce.
Hope you have enjoyed your meals so far this week. Tomorrow’s is my absolute favorite, so be sure to check back!
Game Plan (see recipes below):
Chop veggies (thyme, mushrooms, shallots or small onion) whenever you get a chance during the day, or right before you are ready to start cooking. Squeeze lemon juice. I prefer fresh lemon juice for this dish, but if you don’t have it, use bottled.
Cook rice. If using Uncle Ben’s Wild Rice, use 1/4 less water than instructed. I think it’s too watery if you use the full amount. Heat oil for salmon dish.
Saute onions, then add mushrooms, and additional ingredients according to recipe.
Remove from heat and add spinach. Put mushroom mixture in a bowl and cover with foil. Season salmon.
Wipe out skillet (it doesn’t have to be perfectly clean). Add remaining oil and allow it to heat up before adding your seasoned salmon. Flip (ONLY ONCE) after 3 1/2 minutes, and cook for another 3 1/2 minutes or until it’s as done as you prefer. Don’t cry if the fish breaks up a little. It’ll be OK! Remove salmon to plate. Make lemon sauce.
Layer rice, spinach and mushroom mixture, salmon, then lemon sauce and enjoy! Perfect with a glass of chardonnay if you’re so inclined!
Happy Eating!
Recipe for Pan- Seared Salmon with Spinach and Shiitake, courtesy of Fine Cooking Magazine
Ingredients
3-1/2 Tbs. extra-virgin olive oil
2 medium shallots, finely chopped
1/2 lb. shiitake mushrooms, stemmed and sliced 1/4 inch thick
1/4 cup heavy cream
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups lightly packed baby spinach leaves
4 6-oz. boneless, skin-on salmon fillets
3 Tbs. fresh lemon juice
Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots and cook, stirring often, until golden brown, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in the cream, thyme, 1 tsp. salt, and 1/8 tsp. pepper. Reduce the heat to medium and cook, stirring often, until thickened, 1 to 2 minutes. Remove the skillet from the heat and stir in the spinach until wilted. Transfer to a bowl and cover with foil to keep warm. Clean the skillet and return it to the stove.
Hey!!Nice Meal Plan that’s good for all.Also, I thought you mom’s may be interested in the newest kids craze in my town, Patch Hats! Check out a hat you have never seen before here at http://www.patchhats.com