Salmon in a creamy spinach & mushroom sauce
It’s delicious and creamy but dairy free!!
This recipe which uses coconut cream rather than dairy cream is another perfect quick go to if you’re ever in a rush but want something rich, healthy and satisfying.
Perfect for those who are lactose in tolerant and goes down a treat for those who follow the Keto diet!
Studies show that 65% of the human population are lactose intolerant! This intolerance is more prevalent in people of African & East Asian decent, affecting almost 90% of the people.
Coconut cream differs from coconut milk in that it contains less water and more coconut, so it has a thicker, richer texture.
Coconut cream has a relatively high fiber content in a small serving size, and it's also a rich source of B vitamins, vitamin C, vitamin E and the essential minerals iron, selenium, sodium, calcium, magnesium and phosphorus. B vitamins help form red blood cells and turn calories from food into usable energy; they also prevent anemia.
Not only does coconut cream provide a dairy free, keto approved alternative for a variety of uses ranging from your morning coffee to decadent desserts that keep you keto, it packs the major health benefits that have global coconut demand continually rising.
Ingredients
600g Fresh Salmon steaks
300ml coconut cream
200g Chestnut mushrooms
150g Fresh spinach
1 Red onion
3 Cloves of garlic
Half a lemon (only the is juice needed)
1stp Salt
1tsp Black pepper
2tsp Dijon Mustard
1tsp chilli flakes
Preparation
Begin by seasoning the salmon steaks with salt & black pepper. Give it a good massage to ensure all pieces are well seasoned.
In a large pan heat up 2tsp of coconut or olive oil and then begin frying the seal on steaks until nice and crispy on both sides.
Remove the salmon steaks from the pan once they have been seared and set aside.
Using the same pan add a little more oil then go in with your onions, sauté until they become translucent, followed by your crushed garlic.
Slice the mushrooms then add to the pan, fry until all the water from the mushrooms have evaporated.
Pour the coconut cream to the pan and then begin to season. Add the salt, pepper, Dijon mustard, chilli flakes and a small splash of lemon juice. Leave the sauce to cook for 5 minutes.
Finally add the spinach leaves, followed by the seared salmon steaks into the sauce, allow it to cook for another 5 minutes then remove from the heat.
Serve with your choice of side, it goes perfect with some pasta, rice or even roast potatoes.
