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Total Time
30mins
Prep 15 mins
Cook 15 mins

From the North American Lobster Co., Carlstadt from Amy Goffio. This makes 2 servings so you may need to double and so on...

Ingredients Nutrition

Directions

  1. In a hot saute pan, add butter and as it begins to smoke, add salmon, spinach and shallots and cook on medium to low heat for 3 minutes.
  2. Flip salmon over and add heavy cream.
  3. Cover and reduce cream by half.
  4. In a small bowl, mix bread crumbs with mozzarella.
  5. When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.
  6. Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.
  7. Put fish on broiler pan and reserve cream sauce.
  8. Place under boiler until the cheese is melted.
  9. Finish with the remaining cream sauce and serve.
Most Helpful

4 5

I did this with canned salmon, and it turned out fairly well. I wasn't able to reserve any sauce, since the fish was mixed in with it, so there wasn't really a sense of a sauce on the finished dish. Also, I wilted the spinach slightly before layering it over the fish mixture, just for convenience in handling.

5 5

This was a fantastic dinner! I substituted the spinach with asparagus and served it over garlic red mashed potatoes. My husband was pleased, too.