Recipe Background
She's an icon. So, you won't be surprised when we say the same about the Jackie Kennedy Cape Cod Salmon. The way the effortlessly flaky salmon fillets meld so nicely with the light and creamy spinach sauce will really put you in awe. Just like walking down the beaches of Cape Cod, you never know what kind of magic you'll experience with each bite of Jackie Kennedy Cape Cod Salmon. Prepare yourself for an upscale experience of a lifetime!
She's an icon. So, you won't be surprised when we say the same about the Jackie Kennedy Cape Cod Salmon. The way the effortlessly flaky salmon fillets meld so nicely with the light and creamy spinach sauce will really put you in awe. Just like walking down the beaches of Cape Cod, you never know what kind of magic you'll experience with each bite of Jackie Kennedy Cape Cod Salmon. Prepare yourself for an upscale experience of a lifetime!
Ingredients
- 4 (6-ounce) salmon fillets bone-in and skin-on, patted dry
- kosher salt to taste
- freshly ground black pepper to taste
- 1 1/2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 medium shallot diced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine such as sauvignon blanc
- 3/4 cup chicken stock
- 3/4 cup half-and-half
- 3 cups baby spinach
- 2 tablespoons fresh dill chopped
- 1 lemon optional, sliced into wedges, for serving
Directions
- Evenly season the salmon fillets all over with the salt and the pepper.
- In a large cast-iron skillet over medium heat, melt the butter.
- Add the seasoned salmon fillets, skin-side up, to the melted butter and cook until the bottoms are golden-brown and a crust has formed, about 4-5 minutes.
- Using a fish turner, flip the salmon fillets and cook until they reach an internal temperature of 145 degrees F, about 4-5 minutes.
- Transfer the cooked salmon fillets to a plate and cover to keep them warm.
- In the same skillet over low heat, add the garlic and the shallots and cook, while stirring frequently, until they are fragrant, about 2 minutes.
- Add the flour to the shallot mixture and cook, while whisking, until it is lightly browned, about 1 minute.
- Add the wine to the shallot mixture and cook, while stirring with a wooden spoon and scraping the bottom of the skillet to release the browned bits, until it is incorporated.
- Add the chicken stock and the half-and-half to the shallot mixture and cook until it is slightly thickened, about 2-3 minutes.
- Season the sauce with the salt and the pepper, as needed
- Add the spinach to the sauce mixture and cook, while stirring, until it has wilted, about 2-3 minutes.
- Return the cooked salmon fillets to the spinach mixture and evenly sprinkle them with the dill.
- Serve garnished with the lemon wedges.
×