Salmon with Spinach

Salmon fillets steamed inside foil packets on a bed of spinach, with a creamy horseradish and walnut sauce that cooks right on top. Each person gets their own sealed packet, and cleanup is basically nothing.

The foil packet method is brilliant for salmon. Sealed tight, the fish steams in its own moisture and the cream sauce, so it stays incredibly tender. The spinach wilts underneath, catching all the sauce and juices as they drip down. When you open the packet, you’ve got a complete meal sitting on a sheet of foil.

The sauce is where this gets interesting. Ground walnuts thicken the cream and yogurt mixture while adding an earthy nuttiness. Horseradish brings a sharp heat that cuts through the richness of the salmon and cream. A touch of sugar and lemon juice rounds everything out.

Kitchen Tips

• Seal the foil packets with a tight double fold. Any gaps let steam escape and the fish dries out instead of steaming.
• Check one packet at 15 minutes. The salmon should be opaque and firm but not flaky. Overcooked salmon gets chalky.
• Pat the spinach dry if using pre-washed bags. Excess water dilutes the sauce inside the packet.
• Use room temperature butter to coat the foil. Cold butter won’t spread evenly.

Variations

• Swap horseradish for Dijon mustard for a milder, tangier sauce.
• Use trout fillets instead of salmon for a lighter, more delicate fish.
• Add thinly sliced leeks on top of the spinach for a sweet, mild onion layer.