Creamy Salmon Florentine

"From the North American Lobster Co., Carlstadt from Amy Goffio. This makes 2 servings so you may need to double and so on..."
 
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Ready In:
30mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • 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.
  • Flip salmon over and add heavy cream.
  • Cover and reduce cream by half.
  • In a small bowl, mix bread crumbs with mozzarella.
  • When cream is reduced by half, after 8-10 minutes, salt and pepper salmon to taste.
  • Remove salmon from pan and top with spinach, then with the crumb-cheese mixture.
  • Put fish on broiler pan and reserve cream sauce.
  • Place under boiler until the cheese is melted.
  • Finish with the remaining cream sauce and serve.

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Reviews

  1. I happened to have all the ingredients (only 6oz of spinach and 1 cup of cream though) so tried this recipe. It was fabulous. The cream did not thicken up after 8 min. covered so I simmered it while the fish was under the broiler. All in all a company worthy dish.
     
  2. 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.
     
  3. This was a fantastic dinner! I substituted the spinach with asparagus and served it over garlic red mashed potatoes. My husband was pleased, too.
     
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Tweaks

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

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