This delicious dish of creamy salmon fillets served with parmesan spinach and turmeric-infused rice is a delightful combination of flavors. The richness of the salmon pairs perfectly with the creaminess of the spinach sauce, while the rice adds a subtle warmth with the touch of turmeric. This meal is a wholesome, nutritious, and flavorful experience, perfect for impressing family and guests alike.

Full Recipe:

Ingredients:

For the Salmon:

Salmon fillets – 2 (about 300-400 g)
Salt – 1/2 teaspoon

Black pepper – A pinch
Vegetable oil – 2 tablespoons (for frying)
Butter – 25 g (for richness)

Half an onion – finely chopped
Garlic cloves – 3, minced
Lemon – 1 (for zest and juice)

Parmesan cheese – 30 g, grated
Spinach – 70-100 g (fresh or frozen)
Olive oil – 2-3 tablespoons

Dry white wine – 100 ml
Cream (15-20%) – 200 ml
Additional Parmesan for topping – Optional

Salt and pepper – To taste

For the Turmeric Rice:

Carrot – 1, grated
Half an onion – finely chopped

Vegetable oil – 1 tablespoon (for sautéing)
Rice – 1 cup (200 g)
Salt – 1/2 teaspoon

Turmeric – 1/4 teaspoon (for color and flavor)
Water – 2 cups (500 ml)

Instructions:

Step 1: Preparing the Salmon

Season the Salmon: Season the salmon fillets with salt and black pepper on both sides. Set aside while you prepare the other ingredients.

Fry the Salmon: In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the salmon fillets and sear them for 1-2 minutes on each side until they turn golden brown. Remove from the pan and set aside. The salmon will finish cooking in the sauce later.
Sauté the Aromatics: In the same skillet, reduce the heat to medium, and melt the butter. Add the chopped onions and garlic, and sauté until soft and fragrant (about 2-3 minutes).
Deglaze with White Wine: Pour the dry white wine into the pan and allow it to simmer for 1-2 minutes, letting the alcohol evaporate and the flavors concentrate.

Add the Cream and Spinach: Stir in the cream, then add the spinach to the skillet. Cook until the spinach wilts and the cream thickens slightly. Grate the zest of half a lemon into the mixture, then stir in the grated parmesan cheese, letting it melt into the sauce. Season with salt and pepper to taste.
Simmer the Salmon: Return the salmon fillets to the skillet, spooning the creamy sauce over the top. Cover the pan and simmer on low heat for 7-15 minutes, depending on the thickness of the fillets. The fish should be tender and flaky, and the sauce should be rich and creamy.

Step 2: Cooking the Turmeric Rice

Prepare the Vegetables: In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onions and grated carrot. Sauté for 3-4 minutes until softened.

Add the Rice and Spices: Stir the rice into the pan, coating it with the oil and vegetables. Sprinkle in the turmeric and salt, stirring until the rice takes on a golden hue.
Cook the Rice: Pour in 2 cups of water, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the rice is cooked and the water has fully evaporated. Fluff the rice with a fork before serving.

Step 3: Plating and Serving

Plate the Dish: Serve the salmon fillets on individual plates, topped with a generous spoonful of the creamy parmesan spinach sauce. On the side, spoon the turmeric rice.

Garnish (optional): For added flavor, sprinkle extra parmesan cheese and fresh parsley or dill over the salmon. A lemon wedge on the side also adds a refreshing touch.

Cooking Tips:

Choosing Salmon: Fresh salmon fillets work best for this dish, but you can also use frozen fillets—just be sure to thaw them completely before cooking.
Wine Substitute: If you prefer not to use alcohol, you can substitute the white wine with chicken or vegetable broth.

Creamy Texture: For a thicker sauce, allow the cream to simmer uncovered until it reduces to your desired consistency. Alternatively, you can stir in a little more parmesan to thicken it further.
Spinach Variation: You can use baby spinach, mature spinach, or even frozen spinach. If using frozen, be sure to thaw and squeeze out excess water before adding to the sauce.

Storage:

Refrigeration: Store any leftover salmon and rice in separate airtight containers in the fridge. They will stay fresh for up to 2 days. Reheat the salmon gently on the stovetop, adding a splash of cream to loosen the sauce.

Freezing: While the turmeric rice freezes well for up to a month, the cream sauce is not ideal for freezing as it may separate. If freezing, store the salmon without the sauce and prepare fresh sauce when serving.

Nutritional Facts (Per Serving):

Note: Nutritional values are approximate.

Calories: 620 kcal

Protein: 30 g
Fat: 32 g
Carbohydrates: 45 g

Fiber: 5 g
Sugars: 5 g
Sodium: 800 mg

FAQs:

Can I use a different fish? Yes, you can substitute salmon with other firm fish like cod, halibut, or trout. Adjust the cooking time based on the thickness of the fish.
Can I make this dish dairy-free? Absolutely. Swap the butter and cream with coconut cream and use a plant-based cheese alternative like nutritional yeast for a dairy-free version.
Is the wine necessary? The wine adds depth to the sauce, but you can substitute it with vegetable or chicken broth if you prefer not to use alcohol.

Can I make the rice without turmeric? Yes, the turmeric adds color and flavor, but you can omit it or replace it with other spices like saffron or cumin.
What can I serve this with? This dish pairs beautifully with a simple side salad, roasted vegetables, or even a light pasta.

Conclusion:

This creamy salmon with parmesan spinach and turmeric rice is an elegant yet comforting dish that balances rich, creamy flavors with the earthy and vibrant tones of turmeric rice. It’s a perfect meal for a cozy dinner or a special occasion. The dish is relatively simple to prepare but feels luxurious, making it a hit for family meals or when entertaining guests. Whether you’re a seafood lover or simply looking to try a new dish, this recipe is sure to satisfy with its rich taste and delightful presentation.