Cierra Belser is a career woman and busy single mom of two beautiful children: Bryanna, (14), a freshman in high school, and Kaleb (11), a sixth-grader. Both children are involved in activities that keep this busy mom on her toes. Bryanna participates in pageants, dance, and golf. And Kaleb plays baseball and is a Boy Scout. When Cierra is not wearing her mom hat, she works as a Business Development Manager for Onin Staffing in Montgomery. Her job keeps her on the road, traveling all over the state to assist large manufacturers with workforce development projects.
Cierra shares that her children love delicious food, and mealtime is essential in their household. She also admits, “Thankfully, they are not picky eaters, and they both love to try new things.”
Growing up, Cierra had two cooks she admired…her mom and grandmother. They were known for their skills in the kitchen. She shares…
“I was born in San Diego, California, so my pallet embraced different foods at a young age. Growing up there, I was exposed to authentic Mexican food, Indian food, and Chinese cuisine. We lived in a very diverse neighborhood. I can remember playing outside and smelling curry and other spices from the neighborhood kitchens. Once we moved to Alabama, I learned to love southern cuisine just as much because it was my grandmother’s specialty at its finest.”
Family meals and cooking have always been a staple in the Belser family. Although Cierra’s children are getting older and arriving home at different times, her family meals don’t stop. She still makes it a priority to have a family sit-down meal on the weekends together. “I never want them to lose sight of the tradition. I hope my children continue it one day with their own families, and pass down this amazing recipe that we all love so much.”
Salmon Florentine with Fettuccine Recipe
Ingredients
Four 5 oz thick pieces of skinless salmon filets(can substitute salmon with grouper, bass, or halibut)
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 cup of mushrooms chopped
2 cloves garlic minced
1 bag of fresh baby spinach
2 oz of 1/3 less fat cream cheese
½ cup half & half
1 cup of grated Parmesan cheese
kosher salt
fresh black pepper
1 teaspoon of Herbs de Provence
1 package of fettuccine noodles (Wheat, classic, or zoodles for keto)
Directions
- In a large pot, bring 4-6 quarts of water to a boil and add a pinch of salt and ½ tablespoon of olive oil to the water. Once it reaches a boil, add pasta and cook to your liking.
- In a large skillet over medium heat, add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, mushrooms, and garlic. Cook for about 3 minutes.
- Add spinach and season with a pinch of salt and pepper. Mix until the spinach wilts down.
- Add cream cheese, half & half, and parmesan cheese. Mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium-high heat. Add remaining oil and butter.
- Season fish on both sides with salt, pepper, Herbs de Provence and place on the hot pan.
- Cook 6-8 minutes on the first side and flip fish over and cook the other side for an additional 5 minutes. Cook it through until brown.
- Cut salmon into cubes or leave whole, depending on the number of servings. If cutting the salmon, add it to the spinach mixture before plating atop the pasta. If left whole, place it on top of the pasta and spoon spinach mixture over the top.
