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2 pounds salmon fillet, cubed
Tuscanini Sea Salt, for seasoning
freshly cracked Gefen Black Pepper, for seasoning
thyme, for seasoning
garlic powder, for seasoning
onion powder, for sprinkling
1 tablespoon Bartenura Olive Oil
1 tablespoon Smart Balance
1 large butternut squash, spiralized
2 large zucchini, spiralized
1 large onion, diced
3 large cloves garlic, minced or 3 cubes Gefen Frozen Garlic
8 ounces mixed mushrooms, sliced
1/4 cup sherry wine vinegar
2 tablespoons flour (if making this dish on Passover just substitute tapioca flour [starch])
1 cup heavy cream
1 cup water
10 frozen spinach balls
1/2 tablespoon salt
1/4 cup feta cheese
freshly cracked Gefen Black Pepper
In a large sauté pan heat up the olive oil and butter. Add in the salmon cubes and cook for around 5–7 minutes until cooked through. Remove to a plate.
In the same pan add in the onions and sauté until golden. Add in the mushrooms and garlic and sauté until the juice evaporates. Add in the sherry and reduce.
If substituting tapioca flour for wheat flour, create a slurry so it won’t clump in the mixture. Mix together the tapioca flour with 2 tablespoons of water and whisk until smooth.
Slowly stir in the flour, mixing well so it doesn’t clump. Add in the heavy cream, water and spinach and cook until thickened. Add in the salt, pepper to taste and the butternut squash. Cover and allow the butternut squash to cook and soften for around 15 minutes.
Five minutes before serving, add in the zucchini noodles, feta cheese and salmon and cover the pot. Cook for 5 minutes and serve hot.
This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.
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