Crystal Cruises' Broiled Scandinavian Salmon with Creamed Spinach

[EggDropErin]

Creamed Spinach

 

 

½ tablespoon unsalted butter

1 small shallot, minced

1 small garlic clove, minced

8 cups packed fresh spinach leaves (about 1 bunch)

Salt and freshly ground white pepper

¼ cup heavy cream

¼ cup chicken stock

 

In a skillet over medium heat, melt the butter, add the minced shallot and garlic, and mix until golden, about three minutes. Add the spinach, salt and pepper to taste, and mix until spinach wilts. Add cream and chicken stock and mix, and then reduce over low heat for three to five minutes.

 

 

Sandefjord Butter Sauce

 

 

6 tablespoons cold unsalted butter, cut into1/2 inch dice

3 tablespoons heavy cream

Salt and freshly ground white pepper

½ tablespoon fresh lemon juice

 

In a saucepan over low-medium heat, melt the butter, and then add the cream. Season to taste with salt, pepper, and lemon juice. Set aside at room temperature until ready to serve.

 

 

Salmon

 

 

4 salmon fillets, 6 ounces each, skinned and boned

1 tablespoon extra-virgin olive oil

Salt and freshly ground white pepper

 

 

Preheat broiler to high. Baste salmon fillets with olive oil, and season with salt and pepper to taste. Broil salmon five to eight minutes or so to a side, until crisp on top but pink inside.

 

 

Serve the broiled salmon with the creamed spinach, drizzle with sauce and garnish with fresh dill.