Interstitial Cystitis Friendly Salmon Florentine

Total time40 min

Prep time15 min

Cook time25 min

Interstitial Cystitis Friendly Salmon Florentine

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Ingredients

4 servings

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt

For the sauce

2 tbsp unsalted butter
1 medium fennel bulb, thinly sliced (fronds reserved for garnish)
2 tsp fresh ginger, finely grated
Ingredient note
Interstitial cystitis treats warming spices like ginger as test-your-tolerance because they can irritate a sensitive bladder, but the small amount in this recipe (~1/2 tsp per serving) is likely tolerated by many. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
1 cup low-sodium chicken broth
½ cup heavy cream
10 oz fresh baby spinach
2 tbsp fresh basil, thinly sliced
2 tbsp fresh flat-leaf parsley, chopped
¼ tsp salt

For serving

fennel fronds, for garnish (optional)

Instructions

1
Pat the salmon fillets dry with paper towels and season both sides with the 1/2 tsp salt.
2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Place the salmon fillets skin-side up and sear undisturbed for 4 minutes, until the flesh is golden and releases easily from the pan. Flip and cook for another 3–4 minutes, until the salmon reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. Transfer to a plate and tent loosely with foil.

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