JASON'S SALMON FLORENTINE
This quick and easy baked salmon Florentine recipe covers a fillet with fresh spinach, a simple blender cream sauce, and shredded mozzarella cheese.
Provided by Jmitch
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic.
- Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese.
- Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 3.9 g, Cholesterol 75.3 mg, Fat 13.6 g, Fiber 1.7 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 516.9 mg, Sugar 0.4 g
SALMON FLORENTINE
Provided by Ellie Krieger
Categories main-dish
Time 42m
Yield 4 servings (1 serving = 1 piece salmon)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Using your hands, squeeze spinach of all excess liquid.
- Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 3 minutes until they begin to soften. Add garlic and cook for 1 minute more. Add spinach, sun-dried tomatoes, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook an additional 2 minutes. Remove from heat and let cool approximately 10 minutes. Add ricotta and stir to combine. Season with additional salt and pepper, to taste.
- Using your hands, pack approximately 1/2 cup spinach mixture on top of each salmon fillet, forming mixture to the shape of the fillet. Place fillets on a rimmed baking sheet or glass baking dish and bake for 15 minutes, until salmon is cooked through.
Nutrition Facts : Calories 375, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 103 milligrams, Sodium 585 milligrams, Carbohydrate 12 grams, Fiber 5 grams, Protein 44 grams
SALMON FLORENTINE
got this recipe from a friend who subscribes to Self Magazine recipe-a-day. I think they got it from Ellie Krieger's cookbook "So Easy". Wanted to store it here for safe keeping because it LOOKS DELICIOUS! I adapted a bit because I don't want to eat it with Quinoa. Happy eating!
Provided by speedgrl
Categories Very Low Carbs
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven at 350.
- Squeeze spinach of all excess liquid. Set aside.
- Heat oil in a large skillet, and add shallots, after a few minutes add garlic and cook about a minute more.
- Add spinach, tomatoes, salt and pepper, and red pepper flakes. Cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes.
- Add ricotta; stir to combine. Season with salt and pepper.
- Pack about 1/2 cup spinach mixture on top of each fillet.
- Place fillets on a rimmed baking sheet or in a glass baking dish; bake until cooked through, 15-20 minutes.
- Serving suggestion: with Brown Rice or Rice Pilaf.
Nutrition Facts : Calories 506, Fat 18.1, SaturatedFat 4.2, Cholesterol 174.9, Sodium 711.7, Carbohydrate 12, Fiber 5.2, Sugar 2.4, Protein 73.8
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...
Provided by Oolala
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1152.4, Fat 90, SaturatedFat 51.8, Cholesterol 402.8, Sodium 664.1, Carbohydrate 29.7, Fiber 5.4, Sugar 2.1, Protein 60.7
FISH FLORENTINE
Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don't be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.
Yield serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
- Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
- Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
- Calories: 153
- Protein: 28g
- Carbohydrates: 12g
- Fat: 2g
- Cholesterol: 54mg
- Sodium: 148mg
- Fiber: 2g
PARMESAN CRUSTED SALMON FLORENTINE
This would be great for entertaining, date-night, or family dinner. I combined a few recipes to come up with this. Not only did my non-fish eating sister love it, but our kids did too!
Provided by lmkga
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Spinach mixture (which can be made ahead prior as a time saver for entertaining).Thaw spinach and squeeze of all excess liquid. Set aside. Heat oil in a large skillet, over medium heat and add shallots. Cook, stirring, until soft, about 3 minutes and add garlic; cook 1 minute more. Add spinach, sundried tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more. Remove from heat; let cool about 15 minutes. Add ricotta and cream cheese; stir to combine.
- Directions for the Salmon:.
- 1.Preheat oven to 350°F.
- 2.Fillet salmon and place skin side down on a glass baking dish.
- 3.Spread a generous amount of mayonnaise; cover entire top of fish.
- 4.Sprinkle liberally with bread crumbs mixture. Spray with Pam.
- 5.Bake about 15-20 minutes, uncovered.
- 6.Place under broiler until top turns brown.
- Place a scoop of the spinach on each plate and top the mixture with a piece of salmon.
Nutrition Facts : Calories 383.1, Fat 16.4, SaturatedFat 4.4, Cholesterol 68.6, Sodium 524.6, Carbohydrate 24.9, Fiber 3.6, Sugar 3.4, Protein 34.4
FISH FLORENTINE
Looking for a tasty new way to serve fish? Cheese and spinach make this bake a complete meal you can have in the oven in just 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
- In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
- Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.
Nutrition Facts : Calories 250, Carbohydrate 14 g, Cholesterol 125 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
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