I found a hidden gem in the last door of the frozen food aisle. Up on the top shelf, nearly out of sight.
It's an inconspicuous 2 pound package of frozen, wild caught salmon, plainly packaged with no flashy graphics or name brand. The filets are individually wrapped in vaccuum sealed pouches for convenience. Regular price is $12.99, but it's been on sale a couple times over the past few weeks for only $9.99.
Johnny isn't usually a seafood fan, but with that deal (and a similar one on cod) I'm definitely cooking with fish a lot more lately. I haven't heard any complaints yet, so I'll keep it up!
This recipe was inspired by a sea bass recipe in one of the culinary mystery novels I've been reading.
4 filets of wild caught salmon
2 cups frozen, chopped spinach (no need to thaw)
1 small onion, chopped fine
3 cloves garlic, minced
salt, pepper, and garlic powder, to taste
Preheat oven to 400°. Spray a 9 x 9" square baking dish with nonstick cooking spray. Lay the filets in the bottom and sprinkle with salt, pepper, and garlic powder. Chop the onion, mince the garlic, and mix these with the frozen spinach. Spread this mixture evenly over the salmon. Season with the salt, pepper, and garlic powder. Cover tightly with foil. Bake for approximately 30 minutes, until the salmon begins to flake and the onions are tender. Remove the foil and let bake another 5 minutes for any residual moisture from the spinach to reduce off. Serves 2.
I plated this with some boxed garlic mashed potatoes I've had hanging out in the pantry.
Johnny said it was good, not great. He preferred the salmon and pea puree dish I cooked earlier this month.
I have to disagree. This was so full of flavor! It tasted like something you would get at a restaurant. I really loved it, and am sad there aren't any leftovers.