Seared salmon with spinach and creamy roasted peppers (Salmón con espinacas en crema verde) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 241) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute snapper fillets, halibut fillets, or catfish fillets for salmon fillets. See recipe for variations.

  • nina_rilqer on April 14, 2026

    You know what? It turns out I don’t particularly care for creamed spinach.

  • mamacrumbcake on July 10, 2020

    Really good! The spinach in poblano cream sauce is evocative of a lighter, saucier creamed spinach, Mexican style. Rick Bayless suggests serving with roasted potatoes, and it is indeed very nice with them. The sauce needs about ¾ teaspoon of salt to bring out the flavors. Without sufficient salt, it tastes flat and bland. I prepped the sauce and the spinach after lunch because I had a 5 pm meeting. With those components done, this was a very quick dinner to put together. I think the leftover potatoes and sauce would make very nice tacos. In fact, I can see myself making just potatoes and sauce for vegetarian tacos. This sauce would also be nice with chicken or pork tenderloin.

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