I have probably said this 100 times before, but I'm all about easy recipes. People who know that I cook a lot think that I make all kinds of complicated recipes. I don't. Sometimes I just pull stuff out of the fridge and start cooking it until I have something resembling a meal (I definitely got that from my mom). It's not always formal recipes and it's almost never complicated.
Our freezer is severely lacking in salmon this year (thanks global warming), so we ended up buying some salmon burgers from Costco. I won't do that again because they are made with canola oil, which actually makes me feel terrible (like physically terrible). However, I'm also not big on wasting food, so I'm working on ways to use them up!
I made this dish with gluten-free pasta, but you could just as easily make it with zucchini noodles or spaghetti squash if you are grain-free. I actually did half pasta and half zucchini noodles because I have a tendency to eat all the pasta otherwise...and veggies are good for you! I have also made this with both spinach and collard greens as my greens. I like collards better so that is my preference, but you could use any green veggie (even frozen chopped spinach would work fine) or skipt altogether.
1/2 lb wild-caught salmon fillet or 2 salmon burgers
1 tablespoon coconut oil
1 cup chopped mushrooms
1/2 onion, diced
2 cups raw spinach (or other greens)
1 tablespoon dill
2 tablespoons balsamic vinegar
1 tablespoon coconut milk
2 tablespoons nutritional yeast
1 package gluten-free pasta, 1 spaghetti squash, or 4 cups zucchini noodles
1. Bake salmon at 350°F until almost cooked (if using frozen salmon burgers, bake until they are no longer frozen, but not quite cooked). If using pasta, cook according to package directions and set aside. If using spaghetti squash you may need to start it ahead of time as it takes about 45 minutes to cook. Zucchini noodles can be microwaved for about 1 minute until they are soft (or boiled for 2-3 minutes).
2. While salmon is cooking, heat coconut oil in a skillet over medium heat. Add mushrooms and onions and saute until onion begins to turn translucent.
3. Once salmon is almost cooked, break it up into chunks and add to the skillet. Cook, stirring occasionally until cooked through. Add balsamic, coconut milk, and nutritional yeast. Mix well.
4. Cook until the liquid has reduced by about half and makes a sauce. Add the spinach and cook until wilted. Serve over pasta, spaghetti squash, or zucchini noodles.