Cape Town Salmon with spinach, sundried tomato and feta cheese, naturally gluten free
One of the recipes I created after visiting South Africa, demonstrated on WMUR Cooks Corner May 2015, presenter ate it all.
I had this for lunch at Cape Town Fish Market May 2015, sitting in the sunshine on the pier outside the Victoria and Alfred Mall in Cape Town, South Africa. We had just come off the ferry from visiting Robben Island where Nelson Mandela was imprisoned.
My lunch actually was two pieces of grilled hake sandwiching spinach, sundried tomato and feta cheese, with a prawn (shrimp) and olive tapenade. They used fresh spinach, I like to keep a bag of frozen chopped spinach in the freezer, I added some cream and left out the olive tapenade – far too salty for me. This sauce would go well with probably any fish or chicken breast or pork. Add different herbs, some chili spice.
I made it for an appearance on May 18, 2015 on NH's ABC WMUR's Cooks Corner. Erin Fehlau ate it up when we came off the air. https://www.youtube.com/watch?v=yw6ZLbFvSpI
Generous sauce for 2 people
1 tbsp (15 ml) olive oil
1 small onion, peeled and finely chopped
1 c frozen chopped spinach – no need to thaw
1 clove of garlic, peeled and finely chopped
2 tbsp (30 ml) sun dried tomatoes in oil, sliced or chopped . You can buy sundried tomatoes cut into 'julienne' – meaning thin slices
2 tbsp (30ml) feta cheese crumbles
1/2 c (4 fl oz, 120ml) cream or coconut cream not Piña Colada coconut
salt and pepper to taste
pinch of sugar if spinach is too bitter for you.
1. Gently heat olive oil in small pan. Add onions and cook until tender and starting to brown.
2. Add spinach and garlic, stir well, cover pan and leave to simmer for several minutes until spinach is tender.
3. Add sun dried tomatoes and cream and simmer for 3-4 minutes.
4. Taste and adjust seasoning remembering that feta cheese tends to be salty.
5. Cook salmon fillet, chicken, pork until done.
6. Stir feta cheese into sauce and immediately pour over salmon so feta cheese doesn't melt into sauce.
I like to add fresh parsley or basil. Lemon thyme in season is wonderful, little bit of fresh mint.
That's me standing at the bottom.
This would also be good over pasta or rice. Use coconut cream to reduce cholesterol and omit feta and it's dairy free.
I also cook a similar mix as a base for a crustless quiche
I tried adding a vodka cream sauce I had bought that was good on its own, but didn't work in place of cream in this recipe.
Also look at my armchair travel photo presentation with gf buffet for South Africa. I give this ~2 hour presentation to libraries, groups etc.
http://cookingwithoonagh.wixsite.com/oonagh/events
.
