Saturday, July 4, 2009

Seared Salmon with Bechamel Sauce

I'd like to give the kids a break from the typical Fried Chicken and Adobo by serving them Pan Seared Salmon with Bechamel Sauce. Having tots who's taste buds are more inclined towards meat, it may sound too ambitious for me. But following the mantra in my kitchen, we're always on for a challenge of something new. So this Salmon recipe landed onto our weekend plate. What makes this dish kid friendly is the sauce that is milk based, a taste note which is familiar to them. One strategy I have learned to develop to encourage my kids to eat something unfamiliar is to complement it with the things they like or prefer. That way, they will give it a try. Kids' appetite is very conservative and their taste buds - very basic. Thus, creating a balance of taste in their meal is a must to consider. The rule of thumb therefore is to keep it simple and familiar.

1. Season Salmon with salt and pepper. Cook in 2 tbsps olive oil in high heat for 3 - 4 minutes. Set aside.

2. Saute spinach leaves in onion & garlic with 1 table spoon olive oil. Season with salt & pepper. Set aside.

3. Cook the bechamel sauce. (Any classic bechamel recipe will do here)


4. Pour over a spoonful of sauce onto the salmon and serve together with cooked rice and sauted spinach on the side.