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Naturally Gluten-Free Cape Town Salmon with Spinach, Sundried Tomato and Feta Cheese

Home / Naturally Gluten-Free Cape Town Salmon with Spinach, Sundried Tomato and Feta Cheese

May 05, 2015

From Chef Oonagh Williams of Royal Temptations Catering

A plate with grilled salmon topped with herbs and crumbled cheese, served with pita chips, chopped tomatoes, and fresh greens on a white plate.

I had this for lunch at Cape Town Fish Market in May 2015, sitting in the sunshine on the pier in Cape Town, South Africa. 

My lunch actually was two pieces of grilled hake sandwiching spinach, sundried tomato and feta cheese, with a prawn (shrimp) and olive tapenade. They used fresh spinach, but I like to keep a bag of frozen chopped spinach in the freezer. I added some cream and left out the olive tapenade—far too salty for me. This sauce would go well with probably any fish, chicken breast or pork.

Ingredients

Generous sauce portioned for 2 people

  • 1 Tbsp. (15 ml) olive oil
  • 1 small onion, peeled and finely chopped
  • 1 cup frozen chopped spinach – no need to thaw
  • 1 clove of garlic, peeled and finely chopped
  • 2 Tbsp. (30 ml) sundried tomatoes in oil, sliced or chopped
  • 2 Tbsp. (30ml) feta cheese crumbles
  • 1/2 cup (4 fl. oz., 120ml) cream (or coconut cream for a dairy-free substitute)
  • Salt and pepper to taste
  • Pinch of sugar if spinach is too bitter for you
  • Your choice of salmon, chicken or pork cooked to your liking

Instructions

  1. Gently heat olive oil in small pan. Add onions and cook until tender and starting to brown.
  2. Add spinach and garlic, stir well, cover pan and leave to simmer for several minutes until spinach is tender.
  3. Add sundried tomatoes and cream and simmer for 3-4 minutes.
  4. Taste and adjust seasoning—remember that feta cheese tends to be salty.
  5. Cook salmon fillet, chicken or pork until done.
  6. Stir feta cheese into sauce and immediately pour over salmon, chicken or pork so feta cheese doesn’t melt into sauce.

Oonagh’s Tips and Suggestions

  • Fresh herbs made a wonderful addition: I like parsley or basil, and lemon thyme or a bit of mint would also be a great garnish.
  • This would also be good over pasta or rice.
  • Add chili to increase spiciness.
  • Use coconut cream to reduce cholesterol and omit feta and it’s dairy-free.

Watch Chef Oonagh make the Salmon dish on NH’s ABC WMUR Cooks Corner May 2015

About Chef Oonagh Williams

Chef Oonagh Williams‘Like’ Chef Oonagh on Gluten Free Cooking with Oonagh on Facebook. Keep up with her television appearances, radio, talks to both celiac disease groups and non-gluten-free diet groups. Consult with her by Skype.

Come Meet Chef Oonagh when she speaks at the GFAF expo in Worcester MA on July 25 and at the GIG Conference in North Dakota on November 7. Chef Oonagh also does Corporate Lunch ‘n’ Learns and speaks at celiac disease conferences. Read her article on visiting Atlanta GA, tourism and gluten free options in the current issue of New England Celiac Organisation magazine.