Salmon Florentine PDF Print E-mail
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Thursday, 23 June 2011 00:09

2 10-ounce bags fresh spinach 4 8-ounce salmon fillets 6 TBS butter ¼ cup heavy whipping cream ¼ tsp dried dill Juice of half lemon ¼ tsp salt Pinch of ground white pepper Pinch of nutmeg Marinade: ¼ cup olive oil ¼ cup...

 

  • 2 10-ounce bags fresh spinach
  • 4 8-ounce salmon fillets
  • 6 TBS butter
  • ¼ cup heavy whipping cream
  • ¼ tsp dried dill
  • Juice of half lemon
  • ¼ tsp salt
  • Pinch of ground white pepper
  • Pinch of nutmeg
  • Marinade:
  • ¼ cup olive oil
  • ¼ cup dry white wine
  • 1 TBS lemon juice
  • ½ tsp Worcestershire sauce
  • 1 tsp soy sauce
  • ¼ tsp Tabasco sauce
  1. Pick stems from spinach; discard bad leaves; wash thoroughly
  2. Place spinach in large saucepan and cook, uncovered, over medium-low heat until wilted; drain and set aside to cool; squeeze out excess water, coarsely chop and set aside
  3. Prepare marinade by combining olive oil and last 5 ingredients in a wide bowl;
  4. Add salmon fillets and marinate for a minute on each side
  5. Place marinated salmon pieces on greased baking sheet and broil 3 inches from heat for 3 minutes; flip and dot each piece with ¼ tsp butter and broil for another 2-3 minutes; loosely cover with foil to keep warm
  6. Place spinach into saucepan, add cream and cook over medium-low heat, stirring, until spinach is heated through
  7. Melt remaining butter in saucepan over low heat; add dill, lemon juice, salt, pepper, and nutmeg, and whisk constantly until a creamy sauce forms
  8. Divide spinach amount 4 serving plates; arrange a salmon fillet on top and spoon sauce over all

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:24