The combination of flavors and textures in this meal was fantastic. And to my surprise it was my favorite meal this week; which had everything to do with how well the spice from the salmon and the creaminess of the spinach complemented each other. Now I will tell you, the spiciness is a little much for some. So leave a portion of the salmon unseasoned for those who don’t tolerate spice. Really great meal!
KID NOTE: Leave a portion of the salmon unseasoned for the kids. The potatoes were very well received and after they got used to the look of the creamed spinach, they enjoyed it very much.
VEGETARIAN TIP: Instead of salmon, use winter squash. Cut squash in half, clean out seeds, drizzle with olive oil, and rub with spice mixture. Roast for about 45 minutes at 450 degrees.
GLUTEN MODIFICATIONS: Skip the flour. You can use a gluten free all-purpose flour blend in it’s place, or add 1T cornstarch to the milk.