Salmon in Bell Pepper Cream Sauce with Quinoa

After seeing @Some_Emo_Chick@lemmy.world‘s post I got hungry and attempted to make my own version of Salmon with Bell Pepper Cream Sauce.

This one is pan fried instead of being baked. Here’s my recipe:

-Season salmon on both sides with salt and pepper.

-On Medium heat, cook salmon for about 5 mins per side, or to your preference.

-Set salmon aside.

-In the same pan, add 1 Tbsp of butter and as much diced garlic as you enjoy, we go hard in our house so I’ll leave this one up to you.

• When you start to see the garlic turn golden add 1 diced bell pepper.

-Cook the bell pepper together with the garlic until the pepper begins to soften and then add spinach leaves, for this recipe about 2-3 cups were used.

-Once the spinach leaves start to wilt, add 4oz of heavy cream along with 2 Tbsp of Pecorino Romano cheese (you can swap out for Parmesan cheese, if thats your preference).

-Add seasonings, this is going to be an area thats up for interpretation. Some people like Salt & Pepper, that would be fine here. We like a bit more spice and flavor in our food and went with a homemade blend of a cajun-blackened style mix. The choice is yours, but do something or it with be bland and milky.

-Mix everything together and when your sauce begins to simmer, reduce your heat to low and add your salmon back into the pan.

-Cook together for a few minutes, scooping the sauce on top of the salmon as you do.

Now if you were going to have pasta, this sauce would work great as an Alfredo-esque sauce and you could serve it with fettuccine or your favorite pasta. We went with quinoa cause it was in the cabinet and that tasted really well when scooped with the sauce. I could also see rice (white, basmati, wild, etc) tasting good here, same with potatoes.

Whatever side you choose, go bland and pull in the flavor from your sauce.

More photos here