I at all times have frozen spinach in my freezer however, typically, I would like recent.
Within the spring recent spinach is simple – it’s both in my very own backyard or there are huge piles of it on the market.
Within the winter, the very best one can do is purchase a small bag of salad spinach.
Often, I get a bit of daring with my purchasing within the winter, and purchase the salad spinach.
I blame the chilly climate and / or cabin fever.
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Salmon Florentine
It is a 2-step casserole, however nonetheless simple and quick. Serve with rice, quinoa, or different grain.
- Prep Time: 5 minutes
- Cook dinner Time: half-hour
- Complete Time: 35 minutes
- Yield: 2 servings 1x
- Class: Fish
- Technique: Oven
- 12oz (360gr) salmon filets
- 1 tsp thyme
- 1 tsp paprika
- 4 shallots, sliced
- 4oz (120gr) recent spinach
- 1/3 cup (3oz, 90ml) white wine
- 1/3 cup (3oz, 90ml) hen broth
- 1 tsp tarragon
- 1 tbs cornstarch dissolved in 1 tbs water
- 1/3 cup (3oz, 90gr) Greek yogurt
- 2 tbs complete grain mustard
- 2 tsp olive oil
- Sprinkle thyme and paprika on salmon.
- Put salmon on baking sheet and bake for 10 minutes at 400F (200C).
- Take away and reduce into 1″ (2.5cm) slices.
- Whereas salmon bakes:
- Warmth wine, hen broth, and tarragon to a boil.
- Add cornstarch combination and stir till thickened.
- Take away from warmth, stir in yogurt and mustard.
- Sauté shallots in oil till tender.
- To complete:
- Put spinach in a gratin dish simply giant sufficient to carry every little thing.
- Prime with shallots and sliced salmon.
- Spoon sauce over and bake, 350F (175C) for quarter-hour.
Notes
Substitute bitter cream for Greek yogurt.
Vitamin
- Serving Measurement: 1/2 recipe
- Energy: 435
- Sugar: 5.6 g
- Sodium: 654.3 mg
- Fats: 17.1 g
- Saturated Fats: 3.3 g
- Trans Fats: 0 g
- Carbohydrates: 16.1 g
- Fiber: 3 g
- Protein: 45.4 g
- Ldl cholesterol: 93.9 mg
Key phrases: salmon, spinach, florentine
One other thought for a salmon dish: Salmon, Spinach, & Potato Gratin
I ran throughout this the opposite day…. Only for enjoyable and so long as we did one thing ‘Florentine’.
These are descriptions you’ll discover on French menus, and, often, the remainder of the world.
Some are pretty well-known:
- Florentine – with spinach
- Lyonnaise – with onions
- à la dijonnaise – with mustard
- au gratin – with a skinny, browned crust, typically with breadcrumbs (could or could not have cheese)
- à la meunière – coated with flour, sauted, served with butter and lemon
- à la espagnole – with crimson peppers, tomatoes and garlic
Some are pretty widespread:
- forestière – with mushrooms, diced potatoes, sliced truffles and gravy
- normande – with apples and Calvados
- Rossini – noodles, Parmesan, truffles and foie gras in a Marsala sauce
- provençale – tomatoes, onions, garlic, olives, anchovies, breadcrumbs
- Saint-Germain – with peas
- landaise – foie gras and truffles
- à la savoyarde – with cheese and potatoes
Some will not be so widespread:
- financière – cockscombs, truffles, mushrooms, olives, veal or hen quenelles in Madiera sauce
- godard – similar as financiere however with the addition of sweetbreads
- judic – small braised lettuces with cockscombs, truffles, kidneys in sauce demi-glace
- à la grecque – greens cooked in water, cooled and served chilly
- toulousaine – with cockscombs, kidneys, sweetbreads, truffles, mushrooms, in a sauce certain with egg yolk
- à l’oriental – often with saffron
