Creamy Garlic Butter Salmon with Spinach & Mushrooms

If using a microwave, do so at 50% power in short 30-second bursts, stirring the sauce between intervals. Avoid reheating at a high temperature, as this will cause the proteins to tighten and the fats to separate.

This dish is not recommended for freezing. Cream-based sauces have a very high tendency to separate and become grainy when thawed and reheated.

The texture of the previously cooked salmon will also deteriorate significantly, becoming watery and mushy. For best results, enjoy this meal immediately after preparation or plan to consume the refrigerated leftovers within the two-day window.

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